Prepare rice according to directions. While still warm add the cheeses and combine thoroughly. Refrigerate for a few hours (preferably overnight).
Heat olive oil in a pan and add diced shallots. Cook until lightly browned. Add the chopped beef and pork and cook through. Season with salt and pepper to taste. Add the tomato sauce and continue to cook on medium/low heat for an additional 5 minutes. Set aside to cool.
Preheat oven to 375/400 degrees F.
When ready to prepare the rice balls remove from the refrigerator and let stand for a few minutes at room temperature. Crack and lightly scramble one egg and add to the rice mixture. Combine well.
Place a scoop of rice into the palm of your hand. Press down on the center to create an indentation and then add meat mixture. Place another scoop of rice on top and begin to seal the edges with your hands by creating a ball. Repeat this step until you have 6 (even) balls of rice in total. Prepare an assembly of two deep dishes and a platter
Deep dish 1: crack remaining egg and mix well
Deep Dish 2: bread crumbs
Gently roll each ball of rice into the egg and then breadcrumbs until fully coated. Repeat until all are done.
Lightly grease a cupcake pan. Pour a small amount of Olive oil into your hands and coat each ball of rice with the olive oil. Then place into the cupcake pan. Repeat these steps with all the rice balls. Place the pan in the oven for aprox. 30 minutes or until the rice ball cupcakes are done.
Remove from the oven when done. Serve warm with extra sauce.