How to make Arancini Balls

Table setting with white and blue plates containing arancini (stuffed rice balls) topped with grated cheese and herbs, served with marinara dipping sauce and garnishes.

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How to make Arancini Balls

These golden, crispy arancini with a cheesy center and savory meat filling 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.

Prep Time: 30

Cook Time: 1 30

Total Time: 2 30

Servings: 16

Calories: 288kcal

Author: Nicole Gaffney

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.

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