Fried Sicilian Arancini with Ground Beef and Peas
These Sicilian Arancini are homemade Italian rice balls stuffed with a ground beef and pea meat sauce and a gooey cube of mozzarella. They’re one of my absolute favorite foods, and I order them any time I see them on a menu! Serve them as a holiday appetizer, or make a big batch and call it dinner. I usually make mine with leftover risotto, but this recipe shows you how to make the rice from scratch so you can have arancini whenever you want.
I’ve been making arancini at home for years, and I’ve eaten similar rice balls on my trips to Italy. I haven’t made it to Sicily yet, but it’s high on the list! We eat risotto for dinner pretty frequently, so leftovers often turn into arancini the next day. My Creamy Cacio e Pepe Risotto works great for these, so make a double batch. If you want a fancier version, try my Cheesy Truffle Arancini. Hosting this season? Round out the table with more of my favorite appetizer recipes.
Ingredients
Testing Notes
There are two things you should know before you make these arancini. First, go easy on the filling. I always want to add SO much, but add just a little less than you think you need, because if you overstuff them, they won’t close. Second, don’t underestimate the chilling step! It’s SO important, and it’s what firms the rice balls up so they hold together when you bread and fry them.
Step by Step Instructions
- Bring the broth to a boil, stir in the Arborio rice, then cover and cook on low for 15 to 20 minutes until the rice is al dente. Stir in the Parmesan and season with salt and pepper.
2. Spread the rice in a thin layer on a baking sheet and let it cool for 20 to 30 minutes.
3. Sauté the onion in olive oil until soft, then cook the ground beef until browned. Stir in the tomato sauce and peas and simmer until thick, about 5 minutes.
4. Flatten about 2 tablespoons of rice in your palm, add a spoonful of filling and a cube of mozzarella, then fold the rice around it and shape into a ball. Press firmly so there are no gaps.
5. Place the arancini on a parchment-lined baking sheet and chill for 30 minutes to 1 hour.
6. Roll each arancini in flour, dip in beaten egg, then coat in the breadcrumb mix.
7. Fry in 2 inches of oil heated to 350°F (175°C) for 3 to 4 minutes per batch, until golden brown. Drain on a paper towel-lined plate.
8. Serve hot with marinara or arrabbiata sauce for dipping.
Did you try this recipe? I’d love to see it! Tag @alliehagerty on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Fried Sicilian Arancini with Ground Beef and Peas
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:
- 1 tablespoon olive oil
- 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.2 cups Arborio rice, 4 cups chicken or vegetable broth
- 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.½ cup grated Parmesan cheese, Salt and pepper
- 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.1 tablespoon olive oil
- Add the finely chopped onion and sauté for about 5 minutes, or until the onion is translucent and softened.1 small onion
- 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.½ pound ground beef
- 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.½ cup tomato sauce, ½ cup frozen peas
- Season the filling with salt and pepper to taste, and then remove the pan from the heat to let it cool slightly.Salt and pepper
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.½ cup mozzarella
- 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).1 cup all-purpose flour, 2 eggs, 2 cups breadcrumbs
- 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.Vegetable oil
- 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.
I’m a Sicilian at its core but never tried to make these as everyone says how difficult they are. I saw your recipe and it was closer to the authentic arancini I have always known. I made them for our Sunday dinner tomorrow for my son’s birthday. WOW! I always knew what ingredients go into them but had no idea of the quantities. These were perfect. The only thing I added was a bit of tomato paste to make the filing more dense. I will reheat them tomorrow before serving. I’m so glad I came across your recipe. I have molds for round and cone …. finally got to use them and they worked so well.
Hi Lina! Thank you so so much for the kind words – wow! I am blown away by your thoughtfulness. I’m so glad that you loved these as much as my family does!
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!
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!
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!
These were not hard to make and everyone loved them.
I thought these arancini were going to be hard to make but it was easy to follow. Good, too.
These are incredible! Everyone loved them!
This is such a quick, easy way to make arancini. Thanks for the easy recipe!