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Crispy on the outside and packed with cheesy goodness inside, these Italian rice balls with a savory meat core always hit the spot when I’m craving something cozy. I got hooked after tasting a classic version from a Sicilian deli, and now whenever I make them, they never last long—everyone grabs seconds as soon as I set them out.
The first try making these was pure chaos, but I loved every minute. Now my family keeps asking for them and turning it into a team effort is part of the fun.
Tasty Ingredients
- Vegetable oil: you'll need this for deep frying, so pick something neutral with a high heat point
- Italian breadcrumbs: coat each ball in these for a crunchy and golden shell, finely ground ones are best here
- Bay leaf: for real-deal flavor, but don’t forget to pluck it out before stuffing
- Mozzarella cheese: dice up a firm ball for those gooey melty pockets inside
- Frozen peas: sweet little pops of color, just thaw before mixing in
- Tomato sauce or passata: grab the smoothest you can for the rich meat filling
- Olive oil: use this for sautéing and boosting flavor, extra-virgin if you have it
- Ground beef: hearty and tasty—aim for 80/20 for juicy filling
- Eggs: help hold things together and give a perfect fried crust
- Parmesan cheese: sharp and nutty, always best freshly grated
- Butter: gets everything rich and velvety—unsalted is best
- Onion: sweetens up your risotto and filling, look for a shiny, firm one
- Chicken broth: use low salt golden stuff for layering flavor from the start
- Arborio rice: go for plump, short grains—they make your risotto ultra creamy
Easy Step-by-Step
- Serve:
- Dive in while they’re hot. Spoon over some warm marinara sauce, throw on extra Parmesan, and shower with basil or parsley if you’re feeling fancy.
- Fry the Rice Balls:
- Heat up about 2 inches of vegetable oil in a big Dutch oven or fryer. Get it to 350 F (a thermometer helps). Drop in a few balls at a time, turning slowly until each is perfectly deep golden and crunchy—about 3-4 minutes per round. Drain well on paper towels.
- Bread the Rice Balls:
- Set out bowls for flour, whisked eggs, and your breadcrumbs. Roll each rice ball in flour first, then the egg, then the crumbs. You want a nice even coating. Lay them all out on a clean plate once you’re done.
- Shape and Stuff the Rice Balls:
- Once the risotto’s cold, mix in your eggs until blended. Wet your hands, grab a scoop, flatten it out, and add a spoonful of meat mix plus a mozzarella piece right in the middle. Fold the risotto around it to seal the filling tightly. Do this with all the rice and chill the shaped balls on a tray for half an hour to firm up.
- Prepare the Meat Filling:
- While the risotto chills out, warm olive oil in a pan and gently cook onion and garlic until soft. Toss in the beef, breaking it up as it browns. Mix in tomato sauce, beef broth, peas, oregano, bay leaf, plus salt and pepper. Let this bubble away until it’s thick—about 10 minutes. Pull the bay leaf and cool the mixture.
- Make the Risotto:
- Simmer your broth so it stays warm. Melt half the butter in a heavy pot, then soften the onion (don’t let it brown—it’ll take about 5 minutes). Add rice, stirring for a couple minutes until shiny. Add a cup of warm broth, stir, let it absorb, then go again—repeat for 20 minutes till creamy and tender. Stir in the rest of the butter and all that Parmesan. Add salt and pepper. Spread it flat on a big pan and chill until fully cold, uncovered, for at least 2 hours.
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I always live for that moment you bite in and hit a pocket of stretchy cheese. My kids try sneaking extras before dinner every single time. It never fails to make me smile.
How to Store Leftovers
Let everything cool off first. Stash in a sealed container in the fridge up to three days. Want to save longer? Freeze them apart on a tray first, then shove into a freezer bag. To reheat, skip the microwave—use a 375 F oven straight from cold or frozen till hot and crispy again.
Easy Swaps
Go lighter and use ground turkey instead of beef. Any good melting cheese (provolone is fun) works instead of mozzarella. Use veggie broth and a plant-based cheese to make this totally vegetarian.
Serving Ideas
Make these as a finger food with toothpicks and little bowls of sauce. Or serve up a full plate with a crunchy salad and some roasted veg. Drizzle with pesto if you want extra flavor.
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A Bite of Tradition
Arancini are classic Sicilian street bites, but every town does their own spin—some use spinach or ham, but this version with meat, peas, and tomato is the one most folks picture. They came about as a clever way to turn old risotto into a whole new dish.
Recipe FAQs
- → Which rice should I use to make arancini?
Pick a short, round rice like Carnaroli, Vialone Nano or Arborio. They’re creamy when cooked and won’t fall apart.
- → How do I keep arancini from breaking in the oil?
Chilling the balls before coating and frying helps them hold up and keeps everything together in the hot oil.
- → Can I cook arancini in the oven instead of frying?
Sure, just set the coated balls on a tray, mist with a little oil, and bake them until nicely browned. They won’t be as crunchy, but still taste great.
- → What dips or sauces go great with arancini?
Marinara is a solid choice, but you might also want to use pesto or a creamy garlic dip for a twist.
- → How do I make leftover arancini crisp again?
Toss cold arancini into an oven at 350°F for 10 minutes. That’ll get them hot and crunchy again.
- → Is it okay to prep arancini ahead of time?
Yep, you can shape and bread them, then keep them cold or freeze them, and fry or bake whenever you’re ready to serve.