Italian · Dinner
Stuffed Rice Balls (Gluten-Free)
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
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
