Italian · Dinner
Fried Rice Balls
Crisp panko-crusted rice balls filled with seasoned ground beef and tomato, melted mozzarella at the center, deep-fried until golden. Sicilian-style arancini served alongside warm marinara sauce for dipping.
$5
35 minsPrep
30 minsCook
65 minsTotal
MediumLevel
Nutrition per serving
758Calories
42.7gProtein
40.2gFat
62.8gCarbs
7.6gSugar
4.6gFiber
1302mgSodium
278mgChol
13.1gSat Fat
820mgPotassium
365mgCalcium
5.8mgIron
2.8mcgVitamin B12
7.2mgVitamin C
protein-rich
gluten-free-adaptable
rich-umami
all-time-classics
Instructions
1
Prep
Cook arborio rice in salted water over medium heat for 18 minutes until tender, then cool on a plate for 20 minutes. Heat olive oil in a small skillet over medium heat, add diced onion and garlic, and cook for 3 minutes until softened.
2
Heat
Brown ground beef in the same skillet over medium-high heat for 5 minutes, breaking it apart, until no pink remains. Stir in tomato paste, canned tomatoes, oregano, salt, and black pepper; simmer over low heat for 10 minutes until thickened.
3
Chill
Transfer beef filling to a bowl and refrigerate for 30 minutes until firm enough to handle.
4
Assemble
Mix cooled rice with parmesan in a bowl, then scoop a portion into your palm. Press a well in the center, add beef filling and mozzarella cube, fold rice around it, and pack firmly into a ball.
5
Dredge
Roll the rice ball in flour, dip in beaten egg, then coat in panko breadcrumbs, pressing gently to adhere evenly.
6
Heat
Fry the rice ball in 350°F vegetable oil for 4 minutes, turning once, until the crust is deep golden brown and crisp.
7
Rest
Transfer to a paper towel-lined plate and let rest for 2 minutes so the crust sets and excess oil drains.
8
Heat
Warm the remaining canned tomatoes in a small saucepan over low heat for 3 minutes until just heated through.
9
Plate
Set the arancino on a plate with warm tomato sauce alongside and scatter fresh basil over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g beef-ground
- 1 cup200g arborio-rice-cooked
- 1/2 cup120ml canned-tomatoes
- 2 oz56g mozzarella
- 4 tbsp4 tbsp parmesan
- 11 small onion
- 2 clove2 clove garlic
- 2 tbsp2 tbsp tomato-paste
- 22 eggs
- 2/3 cup70g all-purpose-flour
- 1 cup50g panko-breadcrumbs
- 2 tbsp2 tbsp olive-oil
- 1 tsp1 tsp oregano-dried
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black-pepper
- 2/3 cup160ml canned-tomatoes
- 2 tsp2 tsp basil-fresh
- 2 cup480ml vegetable-oil
