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Arancini (Rice Balls)
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Arancini (Rice Balls)

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A traditional Sicilian street food, Arancini are crispy fried rice balls filled with meat sauce, mozzarella, and peas. These bite-sized treats are perfect for snacking on the go. Typically served as an appetizer or side dish, Arancini can be found in many Italian restaurants and festivals. The key to making great Arancini is to use high-quality ingredients and to not overcook the rice. The rice should be cooked al dente, so it still has a bit of bite to it. The filling should be flavorful and balanced, with a good mix of meat sauce, cheese, and vegetables. When frying the Arancini, make sure the oil is hot enough so that they cook evenly and quickly. This will help them to be crispy on the outside and tender on the inside.

Time Cook
30
Level
Intermediate
Calories
250
Allergens
Gluten, Dairy, Eggs

Ingredients

2 cups
Cooked Rice
200 Calories
1 cup
Meat Sauce
150 Calories
1 cup
Mozzarella Cheese
100 Calories
1/2 cup
Peas
50 Calories
2 large
Eggs
140 Calories
1 cup
Breadcrumbs
50 Calories
1/2 cup
Parmesan Cheese
50 Calories
1/4 cup
Olive Oil
100 Calories

Step-by-Step Instructions

1
Heat the olive oil in a large skillet over medium heat. Add the cooked rice and stir to combine with the oil. Cook for about 5 minutes, or until the rice is lightly toasted.
2
Add the meat sauce, mozzarella cheese, and peas to the rice mixture. Stir to combine, making sure the ingredients are evenly distributed.
3
Using your hands, shape the rice mixture into small balls, about 1 1/2 inches in diameter. You should end up with around 20-25 balls.
4
Dip each rice ball into the beaten eggs, coating them completely, then roll them in the breadcrumbs to coat. Place the coated rice balls on a plate or tray.
5
Heat about 2-3 inches of olive oil in a large pot over medium-high heat. When the oil is hot, add a few of the rice balls to the pot (do not overcrowd). Fry the rice balls until they are golden brown, about 2-3 minutes on each side.
6
Remove the fried rice balls from the oil and place them on a paper towel-lined plate to drain excess oil. Serve the Arancini hot, with a side of marinara sauce for dipping.

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