The Best Sicilian Arancini (Italian Rice Balls)
These Sicilian Arancini are the perfect little Italian rice balls stuffed with a meat sauce and mozzarella cheese! This is a classic Italian recipe and one of my absolute favorite foods! The fried rice balls are perfect for a holiday appetizer and are hearty enough to be served for dinner, too! The best part of this recipe is that you can use leftover risotto if you have any. My arancini rice balls are a popular street food in Italy, but they’re a fancy appetizer for us to enjoy, too!
Arancini, a beloved Sicilian street food, are golden, crispy rice balls typically filled with a savory mixture like meat ragù, mozzarella, or peas. The word arancini comes from the Italian word for “little oranges,” reflecting their round shape and vibrant color, making them a delicious and comforting symbol of Sicilian cuisine. I also have a Truffle Arancini! I love to serve mine with a marinara dipping sauce for the perfect party app! A fresh piece of mozzarella cheese is the key to a gooey center. I
Ingredients
- Arborio Rice – Arborio rice (aka risotto rice) is key to making authentic arancini, as its high starch content gives the rice its creamy texture, which helps the rice balls hold together.
- Chicken Broth – The broth adds a savory flavor to the rice. Use a low-sodium chicken stock so you can better control the saltiness of the final dish, and taste as you go when seasoning.
- Grated Parmesan Cheese – Parmigiano Reggiano adds a nutty, salty flavor that enhances the taste of the rice. Grate the Parmesan fresh if you can; it melts better and has a more vibrant flavor compared to pre-grated versions.
- Ground Beef – The ground meat adds heartiness and makes the arancini more satisfying. Choose meat with a bit of fat content (around 80% lean) for juicier, more flavorful filling.
- Onion- Onion brings a sweet, savory base to the filling. Finely chop the onion so it integrates well into the filling, allowing the flavors to blend seamlessly.
- Frozen Peas – Peas add a pop of color and a touch of sweetness that balances the savory flavors. No need to thaw the peas before adding them to the filling; they’ll cook perfectly in the sauce.
- Tomato Sauce – Tomato sauce gives the filling a tangy, rich flavor that ties everything together. If you have time, simmer the sauce for a bit longer to deepen its flavor before mixing it into the filling.
- Mozzarella – Mozzarella adds a gooey, cheesy center that’s a delicious surprise when you bite into the arancini. Cut the mozzarella into small, even cubes to ensure each arancini has a perfect melty core.
- Eggs – Eggs act as a binder for the breadcrumbs, ensuring they stick to the arancini. Beat the eggs well to create a smooth, consistent coating that evenly adheres to the rice balls.
- Breadcrumbs – Bread crumbs give the arancini their signature crunch. For an extra crispy texture, use panko breadcrumbs or a mix of regular and panko, and make sure they’re evenly coated.
Step by Step Instructions
Cook the Rice: In a large pot, bring 4 cups of chicken or vegetable broth to a boil. Stir in 2 cups of Arborio rice, then reduce the heat to low, and cover the pot. Cook for 15–20 minutes, stirring occasionally, until the rice is tender but still slightly firm (al dente).
Once the broth is fully absorbed and the rice is cooked, remove the pot from the heat. Stir in ½ cup of grated Parmesan cheese, and season with salt and pepper to taste. Spread the cooked rice out on a baking sheet in a thin, even layer to cool quickly and evenly. This should take about 20–30 minutes.
Prepare the Filling: While the rice cools, prepare the filling. In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped onion and sauté for about 5 minutes, or until the onion is translucent and softened. Add ½ pound of ground beef or pork to the pan.
Cook the ground beef, breaking up the meat with a wooden spoon, until it’s browned and fully cooked, about 7–10 minutes.
Stir in ½ cup of tomato sauce and ½ cup of frozen peas.
Let the mixture simmer for another 5 minutes until it thickens slightly. The filling should be thick enough to hold its shape when spooned.
Season the filling with salt and pepper to taste, and then remove the pan from the heat to let it cool slightly.
Shape the Arancini: Once the rice has cooled completely, take a small handful (about 2 tablespoons) and flatten it into a disk in your palm.
Place a spoonful of the cooled filling and a cube of mozzarella in the center of the rice disk. Carefully fold the rice around the filling, sealing it in the center, and shape it into a ball. The rice should fully enclose the filling with no gaps or cracks.
Repeat this process with the remaining rice and filling until all the arancini are formed. You should have about 12-16 arancini, depending on the size.
Chill the Arancini: Place the shaped arancini on a baking sheet lined with parchment paper. Refrigerate them for 30 minutes to 1 hour. Chilling helps the arancini firm up, making them easier to bread and fry.
Bread the Arancini: Set up a breading station with three shallow bowls: one with 1 cup of all-purpose flour, one with 2 beaten eggs, and one with 2 cups of breadcrumbs (1 cup traditional, 1 cup panko).
Roll each chilled rice ball in the flour, shaking off any excess. Next, dip it in the beaten eggs, ensuring it’s fully coated. Finally, roll it in the breadcrumbs, pressing gently to help the crumbs adhere evenly.
Place the breaded arancini back on the baking sheet as you work.
Fry the Arancini: In a deep fryer or large pot, heat about 2 inches of vegetable oil to 350° Fahrenheit (175° Celsius). Use a thermometer to monitor the oil temperature and keep it steady.
Carefully lower the arancini into the hot oil in batches, making sure not to overcrowd the pot. Fry for 3–4 minutes per batch, turning occasionally, until they’re golden brown and crispy on all sides. Using a slotted spoon, transfer the fried arancini to a plate lined with paper towels to drain any excess oil.
Serve: Serve the arancini hot, preferably with a side of marinara or arrabbiata sauce for dipping. Garnish with fresh herbs like basil or parsley, if desired.
Tips and Notes
- Perfect Rice Texture – Cook the Arborio rice slightly al dente. It should be tender but still have a bit of a bite, which helps the risotto balls hold their shape better when formed. After cooking, spread the rice out on a baking sheet to cool quickly and evenly, preventing it from becoming too sticky.
- Filling Consistency – Make sure the filling is thick enough to hold together when placed inside the rice. If it’s too liquidy, it will make shaping the arancini difficult and could lead to them falling apart during frying. Simmer the filling until it reaches a thick, almost paste-like consistency.
- Even Frying – Maintain a consistent oil temperature of 350°F (175°C) throughout the frying process. If the temperature drops too low, the arancini will absorb more oil and become greasy. If it’s too high, they may brown too quickly on the outside before the cheese in the center has a chance to melt.
- Prevent Cracking – To prevent the arancini from cracking while frying, make sure the rice mixture is well compacted around the filling. Press firmly when shaping the rice balls to remove any air pockets that could cause them to split open.
Did you try this recipe? I’d love to see it! Tag @alliehagerty on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
The Best Sicilian Arancini (Italian Rice Balls)
Equipment
- Large pot
- Baking Sheet
- Large pan
- wooden spoon
- Shallow bowls (3 for breading station)
- Deep fryer or large pot for frying
- Slotted Spoon
- parchment paper
- Thermometer (for monitoring oil temperature)
- Paper towels
Ingredients
For the Rice:
- 2 cups Arborio rice
- 4 cups chicken or vegetable broth
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
For the Filling:
- ½ pound ground beef
- 1 small onion finely chopped
- ½ cup frozen peas
- ½ cup tomato sauce
- ½ cup mozzarella cut into small cubes
- Salt and pepper to taste
For Breading and Frying:
- 1 cup all-purpose flour
- 2 eggs beaten
- 2 cups breadcrumbs 1 cup traditional, 1 cup panko
- Vegetable oil for frying
Instructions
Cook the Rice:
- In a large pot, bring 4 cups of chicken or vegetable broth to a boil.
- Stir in 2 cups of Arborio rice, then reduce the heat to low, and cover the pot. Cook for 15–20 minutes, stirring occasionally, until the rice is tender but still slightly firm (al dente).
- Once the broth is fully absorbed and the rice is cooked, remove the pot from the heat.
- Stir in ½ cup of grated Parmesan cheese, and season with salt and pepper to taste.
- Spread the cooked rice out on a baking sheet in a thin, even layer to cool quickly and evenly. This should take about 20–30 minutes.
Prepare the Filling:
- While the rice cools, prepare the filling. In a large pan, heat 1 tablespoon of olive oil over medium heat.
- Add the finely chopped onion and sauté for about 5 minutes, or until the onion is translucent and softened.
- Add ½ pound of ground beef or pork to the pan. Cook, breaking up the meat with a wooden spoon, until it’s browned and fully cooked, about 7–10 minutes.
- Stir in ½ cup of tomato sauce and ½ cup of frozen peas. Let the mixture simmer for another 5 minutes until it thickens slightly. The filling should be thick enough to hold its shape when spooned.
- Season the filling with salt and pepper to taste, and then remove the pan from the heat to let it cool slightly.
Shape the Arancini:
- Once the rice has cooled completely, take a small handful (about 2 tablespoons) and flatten it into a disk in your palm.
- Place a spoonful of the cooled filling and a cube of mozzarella in the center of the rice disk.
- Carefully fold the rice around the filling, sealing it in the center, and shape it into a ball. The rice should fully enclose the filling with no gaps or cracks.
- Repeat this process with the remaining rice and filling until all the arancini are formed. You should have about 12-16 arancini, depending on the size.
Chill the Arancini:
- Place the shaped arancini on a baking sheet lined with parchment paper. Refrigerate them for 30 minutes to 1 hour. Chilling helps the arancini firm up, making them easier to bread and fry.
Bread the Arancini:
- Set up a breading station with three shallow bowls: one with 1 cup of all-purpose flour, one with 2 beaten eggs, and one with 2 cups of breadcrumbs (1 cup traditional, 1 cup panko).
- Roll each chilled rice ball in the flour, shaking off any excess.
- Next, dip it in the beaten eggs, ensuring it’s fully coated.
- Finally, roll it in the breadcrumbs, pressing gently to help the crumbs adhere evenly.
- Place the breaded arancini back on the baking sheet as you work.
Fry the Arancini:
- In a deep fryer or large pot, heat about 2 inches of vegetable oil to 350° Fahrenheit (175° Celsius). Use a thermometer to monitor the oil temperature and keep it steady.
- Carefully lower the arancini into the hot oil in batches, making sure not to overcrowd the pot. Fry for 3–4 minutes per batch, turning occasionally, until they’re golden brown and crispy on all sides.
- Using a slotted spoon, transfer the fried arancini to a plate lined with paper towels to drain any excess oil.
Serve:
- Serve the arancini hot, preferably with a side of marinara or arrabbiata sauce for dipping. Garnish with fresh herbs like basil or parsley, if desired.
This is such a quick, easy way to make arancini. Thanks for the easy recipe!
These are incredible! Everyone loved them!
I thought these arancini were going to be hard to make but it was easy to follow. Good, too.
These were not hard to make and everyone loved them.
Arancini is my favorite food, but I was hesitant to try until I saw this recipe! This is the best way to cook the risotto – – – and overall the instructions were easy to follow and these came out amazing – – my whole family gave them a 5.0. It took me a little longer than the suggested time, but I attribute that to first time cook on these. Will definitely be making again soon!
Love it! Tried it and it was delicious. Surprisingly filling. I couldn’t eat more than three at a time. Next time I’ll pair it with my own, home-made sauce rather than the disgusting bought tomato sauce
Thank you, Keshia! Next time I have a really delicious sauce you can make- it’s called “easy marinara dipping sauce” on my site. Thanks again for leaving such a kind review and for taking the time to try this recipe!
Hello,
I look forward to making this divine recipe! I was curious to know if I could air fry these instead of frying them in oil.
Thanks in advance!
Belinha
Hi Bella! I’m sure you could! I would make sure to spray with a little olive oil spray so they get crispy.
Hello, can you tell me if I make these ahead of time?Can I freeze them before frbig?Or should I freeze them after frying?
Hi Kerri! I haven’t tried this myself so I cannot speak to freezing before frying. You can certainly freeze them after they are fried and then bake them in the oven to warm them up!
Hey Bella, did you try to air fry them? I was thinking about doing the same thing. If so, let me know how they turned out!