Italian Rice Balls with Meat Recipe

Homemade Italian rice balls with meat served with marinara and parmesan

Italian Rice Balls with Meat Recipe

These authentic Italian rice balls with meat (arancini) are crispy on the outside, creamy on the inside, and packed with a rich meat filling. A traditional Sicilian favorite made simple for home cooks.

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Course: Dinner, Main Course

Cuisine: Italian, Sicilian

Keyword: Arancini recipe, Arancini rice balls, Italian rice balls with meat and tomatoes, Old fashioned Italian rice balls with meat and cheese, Sicilian rice balls, Traditional italian rice balls with meat

Prep Time: 45

Cook Time: 30

Chilling Time: 2

Total Time: 3 15

Servings: rice balls

Calories: 280kcal

Cost: $12

Equipment

Heavy-bottomed pot
Skillet
Wooden spoon
Large saucepan
Slotted spoon or spider strainer
Three shallow bowls (for breading)
Dutch oven or deep fryer
Baking sheet
Thermometer (optional but recommended)

Ingredients

For the Risotto:

2 cups Arborio rice Or carnaroli or vialone nano
5–6 cups Chicken broth Warm
1 small Onion Finely diced
3 tablespoon Butter Divided
½ cup Chicken broth Additional
½ cup Parmesan cheese Freshly grated
2 Large Eggs
Salt and pepper to taste

For the Meat Filling:

½ lb Ground beef 80/20 recommended
1 small Onion Finely chopped
2 Garlic cloves Minced
2 tablespoon Olive oil
½ cup Tomato sauce Or passata
½ cup Frozen peas Thawed
¼ cup Beef broth
1 teaspoon Dried oregano
1 Bay leaf
Salt and pepper to taste

For Assembly:

8 oz Mozzarella cheese Cut into ½-inch cubes
1 cup All-purpose flour
3 Eggs Beaten
2 cups Italian breadcrumbs
as needed Vegetable oil For frying
to garnish Fresh parsley Optional

For Serving:

Marinara sauce Warm for dipping
Fresh basil Optional garnish
Parmesan cheese For topping

Instructions

Cook rice slowly with broth, onion, butter, and cheese until creamy.
Spread on baking sheet and refrigerate for at least 2 hours.
Brown beef, add peas, tomato sauce, and seasonings. Simmer.
Stuff rice with meat and mozzarella, then shape into balls.
Place formed rice balls in fridge for 30 minutes.
Roll in flour, egg, then breadcrumbs.
Deep fry until golden and crispy.
With marinara sauce, parmesan, and herbs if desired.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition