Arancini Recipe (Sicilian Rice Balls)
These golden, crispy arancini are stuffed with a cheesy center and savory meat filling, and can actually be made right in your own kitchen! It's a traditional recipe that produces a crunchy exterior with creamy risotto, savory meat sauce and a melty mozzarella surprise inside. A labor of love, but so worth it!
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Why You'll Love This Arancini Recipe
These golden-brown Italian rice balls are a labor of love—and one of my absolute favorite things to eat! I fell love with arancini long before I ever traveled to Sicily, but the love affair only grew deeper after visiting the island. The best ones I ever had were in Palermo, where street vendors mastered the art of turning leftover rice into something unforgettable.
What Is Arancini?
Arancini di riso are traditional Sicilian deep-fried rice balls coated with bread crumbs and filled with different ingredients, such as meat ragù, mozzarella, and peas.
Traditionally, arancini were prepared for the feast of Santa Lucia on December 13th, when bread and pasta weren't consumed. Today, they're enjoyed year-round as street food, appetizers, or a hearty snack.
The name "arancini" comes from arancia, the Italian word for orange. In Western Sicily, particularly around Palermo, these golden, fried balls resemble the oranges that grow abundantly in the region, and are called "arancine."
In contrast, in Eastern Sicily, especially Catania, they're often cone-shaped to symbolize Mount Etna and are called "arancino" (singular) and "arancini" (plural).
Want more great Sicilian recipes? Try my pesto alla Trapanese with tomatoes and almonds, this lemony salmoriglio herb sauce or classic eggplant caponata.
Why This Recipe Works
- Uses traditional methods and flavors to be as authentic as possible.
- Arborio creates the perfect sticky rice texture for forming tight balls.
- Three-stage breading process ensures a crispy exterior that sticks.
- The meat ragù makes them more substantial and filling.
Sicilian Arancini Ingredients
Arborio rice - This short-grain rice from Italy creates the sticky texture needed. My Italian rice and grains guide will provide more information if needed!
Chicken broth - Using broth instead of water adds depth. Warm it before adding to help the rice cook evenly.
Parmesan cheese - Always grate Parmigiano Reggiano or Parmigiano cheese fresh using a microplane. Learn more about selecting quality cheeses on my Italian cheeses guide.
Ground beef - Ground pork, turkey, chicken, and veal work great too. Feel free to mix any combination for your own variation.
Tomato puree - I use pure tomato puree without added salt. If needed, substitute with crushed tomatoes and adjust salt accordingly.
Mozzarella cheese - Use low-moisture mozzarella cut into small ¼" cubes for that perfect cheesy center.
Oil - Use quality extra virgin Italian olive oil for sautéing and a neutral oil, like canola, for deep frying in hot oil.
Panko breadcrumbs - These create an extra crispy exterior. For finer crumbs, pulse briefly in a food processor.
White Wine - Use a dry white wine, like pinot Grigio, or replace it with either more broth or water.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Cutting board
- Chef's Knife
- Cooling Rack
- Baking sheets
- Shallow bowl or tray
- Microplaner or fine grater
- Heavy large saucepan with lid
- Shallow pan for frying or Deep fryer (optional)
- Metal tongs or slotted spoon
How to Make Arancini
Make the Risotto
- In a large sauce pot, heat olive oil over medium heat and saute onion until translucent, 4-5 minutes.
- Add rice and 1 teaspoon salt, sauté for 3 minutes, stirring frequently until slightly translucent.
- Pour in warm chicken broth, stir to coat rice mixture, bring to a boil, then lower heat and simmer 20-30 minutes, stirring occasionally, until rice is cooked but still chewy.
Pro Tip: We want the rice to be slightly firmer than risotto, so it holds shape when formed into balls. Don't stir constantly, just enough to prevent sticking.
- Add parmesan cheese, eggs, salt and pepper, and stir to combine. Transfer rice to a baking sheet in an even layer and refrigerate while preparing filling.
Make the Ragu Filling
- In a medium pan with lid, heat olive oil on medium heat and cook onion, carrot, and celery until translucent, 4-5 minutes.
- Add ground beef and a pinch of salt and pepper, breaking into smaller bits, and saute until slightly browned, 10-15 minutes.
- Turn heat to high and pour in dry white wine, deglazing the pan. Cook off alcohol, 1-3 minutes.
- Reduce heat to medium and add tomato sauce and chicken broth. Cook on low for 20-30 minutes, stirring occasionally, until thickened.
- Turn off heat and stir in frozen peas. Adjust with salt and pepper. Transfer to a baking sheet to cool and refrigerate.
Prepare the Rice Balls
- Warm your oven and place a baking sheet with wire rack inside. Set up a high-walled pan with vegetable oil but don't heat yet.
- Pack a ⅓ measuring cup with rice. With wet hands, place the scoop of rice into your palm and flatten into a disc.
- Add beef mixture and mozzarella cubes to center. Wrap rice around filling to form a tight ball. Place on parchment paper-lined baking sheet.
- Prepare three shallow bowls: all-purpose flour in one, beaten eggs in another, panko breadcrumbs in the last. Take oil to a medium-high heat.
- Dredge rice balls in flour, then egg (letting excess drip off), then coat with panko.
Fry and Serve
- Heat oil to 350°F. Fry in batches until golden brown, 5-7 minutes. Remove with slotted spoon to a wire rack or a paper towel-lined plate.
- Serve warm with grated parmesan, parsley, and marinara sauce for dipping!
Arancini Recipe Tips
- Use wet hands when forming the rice balls to prevent sticking.
- For less mess, try the plastic wrap method: place rice on plastic, flatten, add meat filling and mozzarella cheese, then twist to form a tight ball.
- Keep both the rice mixture and filling cold before forming—room temperature ingredients won't hold their shape when dredged in bread crumbs.
- When deep-frying, use a slotted spoon to move arancini occasionally in hot oil for even golden brown color and crispy texture. Maintain 350°F in your large sauce pan—too cool causes oil absorption, too hot browns exterior before center heats through.
Rice Ball Variations
- Add a tiny pinch to the broth when cooking rice for floral flavor and beautiful orange coloring.
- Instead of the meat sauce, fold some pistachio butter and chopped pistachios into the risotto.
- Skip the meat and use fontina, Taleggio, mozzarella, and parmesan for extra cheesiness.
- Fill with pancetta or guanciale, egg yolk, black pepper, and pecorino Romano for a carbonara style.
Serving Suggestions
Serve these crispy Italian arancini with warm marinara sauce and freshly grated parmesan.
For a Sicilian feast, pair with my citrusy tuna crudo, savory spiedini alla siciliana, crispy calamari fritti, and briny marinated olives. Finish with a fresh cannoli filled with this Sicilian ricotta cannoli filling!
They also make a great main course with a simple arugula salad dressed with lemon juice and olive oil.
How to Store and Reheat Arancini
Store cooled arancini in an airtight container in the refrigerator for up to 3 days.
To freeze uncooked arancini, place on a parchment-lined baking sheet, freeze until solid, then transfer to a freezer-safe bag for up to 1 month. Fry directly from frozen, adding extra cooking time.
For reheating, place leftover fried rice balls in a 350°F oven on a wire rack for 10-15 minutes, or use an air fryer at 350°F for 5-7 minutes for perfect crispy texture.
Sicilian Arancini Balls FAQs
Traditional Sicilian deep-fried rice balls coated with bread crumbs, typically filled with meat ragù, mozzarella, and peas. The name means "little oranges" because of their golden appearance.
Arborio or carnaroli rice are ideal for these cheesy rice balls because their high starch content helps rice balls hold shape. Long-grain rice won't work as it's too fluffy.
Yes! On a 425°F preheated oven, place breaded arancini on a parchment-lined baking sheet, spray with olive oil, and bake 25-30 minutes, turning halfway.
This is a great recipe to make ahead! Prepare rice and filling a day ahead and refrigerate separately. You can form, bread, and freeze uncooked arancini for up to a month. Perfect for using leftover risotto from a previous meal!
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How to make Arancini Balls
Ingredients
For the Rice
- 2 tablespoons olive oil
- ½ brown onion finely chopped
- 2 cups Arborio rice
- 1 teaspoon salt plus more to taste
- 4 cups chicken broth warmed
- 1 cup Parmesan cheese freshly grated
- freshly ground black pepper to taste
- 2 eggs
For the Filling
- 1 teaspoon olive oil
- 1 small brown onion or ½ large onion, finely chopped
- 1 small carrot finely chopped
- 1 stalk celery finely chopped
- ½ pound ground beef
- ¼ cup white wine
- ½ cup tomato purée
- ½ cup chicken broth or water
- ½ cup frozen peas
- Salt and pepper to taste
For Assembly
- 2–3 ounces mozzarella cheese cut into ¼-inch cubes
- 1 cup all-purpose flour
- 3 eggs beaten
- 3 cups panko breadcrumbs
- Oil for frying
For Serving (Optional)
- Marinara sauce optional
- Finely chopped parsley optional
- Finely grated Parmesan cheese optional
Instructions
For the Rice
- In a large saucepan, heat the olive oil over medium heat and sauté the onion until translucent but not browned, about 4–5 minutes.
- Add the rice and 1 teaspoon of salt. Sauté for about 3 minutes, stirring frequently, until the rice becomes slightly translucent.
- Pour in the warm chicken broth, stir to coat the rice, and bring to a boil. Reduce heat and simmer for 20–30 minutes, stirring occasionally, until the rice is cooked through but still slightly chewy.
- Stir in the Parmesan cheese, eggs, and pepper (plus more salt if needed), and mix until fully combined.
- Transfer the rice to a baking sheet and chill in the fridge or freezer while you prepare the filling.
For the Filling
- In a medium saucepan over medium heat, warm the olive oil and cook the onion, carrot, and celery until softened and translucent, about 4–5 minutes.
- Add the ground beef and a pinch of salt and pepper. Break it up with a spoon and cook until lightly browned, about 10–15 minutes.
- Increase the heat to high and deglaze the pan with white wine. Cook for 1–3 minutes to evaporate the alcohol.
- Reduce the heat to medium and add the tomato purée and chicken broth. Simmer on low for 20–30 minutes, stirring occasionally, until the mixture thickens.
- Turn off the heat, stir in the frozen peas, and season with additional salt and pepper to taste. Let the mixture cool, then transfer it to a baking sheet and chill in the fridge or freezer.
To Assemble
- Preheat your oven to Warm and place a baking sheet with a wire rack inside.
- Prepare a deep pan with oil for frying, but do not heat it yet.
- Pack a ⅓-cup measuring cup with chilled rice. With damp hands, flatten the rice into a disc in your palm.
- Place about 2 tablespoons of the filling and a few mozzarella cubes in the center. Carefully wrap the rice around the filling to form a ball. Place formed arancini on a plate or tray. Repeat with remaining ingredients.
- In three shallow dishes, place flour in one, beaten eggs in the second, and panko in the third.
- Begin heating the oil to 350°F while you coat the arancini.
- Coat each rice ball in flour, then egg (letting excess drip off), and finally roll in panko to coat completely. Set aside on a tray.
- Fry the arancini in batches for 5–7 minutes, or until golden brown. Use a slotted spoon or tongs to transfer to the wire rack in the oven to keep warm.
To Serve
- Serve warm, topped with Parmesan and parsley, and with marinara sauce on the side if desired. Enjoy!
Notes
- Use wet hands when forming the rice balls to prevent sticking.
- For less mess, try the plastic wrap method: place rice on plastic, flatten, add meat filling and mozzarella cheese, then twist to form a tight ball.
- Keep both the rice mixture and filling cold before forming—room temperature ingredients won't hold their shape when dredged in bread crumbs.
- When deep-frying, use a slotted spoon to move arancini occasionally in hot oil for even golden brown color and crispy texture. Maintain 350°F in your large sauce pan—too cool causes oil absorption, too hot browns exterior before center heats through.
