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.
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.
Notes
Store leftovers for up to 3 days. Keep the arancini in an airtight container in the fridge. To reheat, bake them on a baking sheet at 400°F (204°C) until hot and crisp. Skip the microwave, since it makes the breading soggy.
Go easy on the filling. Add just a little less than you want, because if you overstuff them, they won’t close.
Don’t skip the chill. Chilling firms up the rice balls so they hold together when you bread and fry them.
Cook the rice just to al dente. Spread it out on a baking sheet to cool quickly so it doesn’t get too sticky.
Keep the filling thick. It should be thick enough to hold its shape when spooned. If it’s too loose, the arancini are hard to shape and can fall apart in the oil.
Press firmly and watch your oil temperature. Packing the rice tightly around the filling removes air pockets that cause cracking. Keep the oil at 350°F (175°C). Too low and the arancini turn greasy, too high and they brown before the mozzarella melts.
Nutrition Facts
Calories: 208kcalCarbohydrates: 31gProtein: 9gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 40mgSodium: 178mgPotassium: 154mgFiber: 2gSugar: 1gVitamin A: 170IUVitamin C: 3mgCalcium: 70mgIron: 2mg
Tried this recipe?Let us know how it was!