Italian · Dinner
Stuffed Rice Balls
Arancini are Italian fried rice balls made from arborio rice, parmesan and egg, filled with seasoned beef and tomato ragu plus mozzarella, coated in cornmeal, and shallow-fried until crisp and golden on the outside with a molten savory center.
$5
30 minsPrep
25 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
738Calories
36.8gProtein
35.2gFat
64.2gCarbs
5.1gSugar
4.3gFiber
912mgSodium
217mgChol
12.3gSat Fat
742mgPotassium
348mgCalcium
4.5mgIron
2.1mcgVitamin B12
6.8mgVitamin C
Goes well with
Italian Cream Soda or Chinotto
local
Italian Sparkling Wine (Prosecco)
international
gluten-free
protein-rich
gluten-free
Instructions
1
Prep
Cook arborio rice if not done; spread on a plate and cool 10 minutes until it holds together when shaped.
2
Sauté onion and garlic in 1 tbsp olive oil over medium heat for 3 minutes until soft and translucent.
3
Add beef to the skillet, break it up, and cook over medium-high heat for 5 minutes until browned.
4
Stir in canned tomatoes, tomato paste, salt and pepper; simmer over low heat for 10 minutes until thickened.
5
Mix cooled rice with parmesan and half the beaten egg until sticky; stuff each ball with beef ragu and mozzarella, then coat in rice flour, egg, and cornmeal.
6
Shallow-fry rice balls in 2 tbsp vegetable oil over medium heat for 8 minutes, turning occasionally, until deep golden and crisp.
7
Plate
Drain on paper towels, scatter parsley over top, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7 oz200g beef ground beef
- 1 1/2 cup280g arborio rice, cooked
- 1/2 cup120g canned tomatoes
- 2 tbsp2 tbsp tomato paste
- 3 oz86g mozzarella
- 4 tbsp4 tbsp parmesan
- 4 tbsp4 tbsp onion
- 2 clove2 clove garlic
- 2 tbsp2 tbsp olive oil
- 22 large eggs
- 2/3 cup80g cornmeal
- 4 tbsp4 tbsp rice flour
- 4 tbsp4 tbsp vegetable oil
- 2 tbsp2 tbsp parsley
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
