Fried Rice Balls with Meat Filling

Fried rice balls with a filling of ground meat are a traditional Sicilian dish. They are called "arancini di riso" because their shape and color resemble oranges (the Italian word for orange is arancia). They are made from cooked rice and any filling of your choice (Bolognese sauce, ragù, mozzarella, etc.). Then, they are coated in breadcrumbs and fried until golden brown. A great dish for picnics or a slightly different Sunday lunch.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 70 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 2 piece Egg, egg white, fresh

  • 100 g Breadcrumbs, dried

  • pieces Oil, vegetable oil, canola

Ragu

  • 2 spoons Oil, olive

  • 0.5 piece Onion, raw

  • 100 g Meat, beef, ground

  • 120 g Beans, fresh

  • 0.5 piece Carrot, fresh

  • 150 g Tomato, pieces - can

Rice

  • 1 l Soup base, beef, cube

  • 1 pinch Saffron, dry

  • 1 spoon Oil, olive

  • 2 spoons Butter, unsalted

  • 0.5 piece Onion, raw

  • 400 g Rice, white, short grain

  • 2 spoons Cheese, Parmesan, grated

  • 1 piece Egg, fresh

Steps

  1. First, prepare the rice. Peel and finely chop the onion. Pour the broth into a larger pot and add saffron. Bring to a gentle boil, then reduce the heat and keep the broth warm on low heat.

  2. Place a new pot on the stove and heat oil and butter in it. Add the onion to the pot, lightly salt it, and sauté while stirring until softened. Add the rice and quickly toast it while stirring until it becomes translucent. Then, pour a ladle of hot broth over the rice. Mix well and wait for all the liquid to be absorbed. Continue stirring the rice and gradually adding broth for the next 25 minutes.

  3. Once the rice is cooked "al dente," remove the pot from the heat and mix in grated Parmesan. Season with salt if needed. Line a shallow baking dish with parchment paper. Spread the rice evenly on the dish and let it cool.

  4. Next, prepare the ragù. Peel and finely chop the onion. Wash, peel, and finely grate the carrot. Heat oil in a pan and sauté the onion over low heat while stirring. Add the meat and peas, and cook while occasionally stirring for about 10 minutes. Then, add the carrot, tomato, and a tablespoon of water. Season with salt to taste, mix well, and let it simmer over medium heat until you get a fairly thick ragù.

  5. In a small bowl, whisk the egg whites well. Pour breadcrumbs onto a shallow plate. Transfer the cooled rice to a larger bowl and mix it with the egg. Place a new sheet of parchment paper on the baking dish. With wet hands, shape the rice into balls, about the size of a small orange. Make a hole in the center and fill it with a bit of the prepared ragù. Shape the ball around the filling, then coat it in the beaten egg whites, and finally in the breadcrumbs. Place the prepared balls on the baking dish.

  6. Heat oil in a deep pan. Carefully place the prepared balls into the hot oil and fry them until golden brown. Remove the fried balls with a slotted spoon and place them on a plate lined with paper towels.

  7. Serve the rice balls on plates and accompany them with a large bowl of salad.

Nutrition Information (Per 100g)

  • Calories: 243.55 kcal
  • Fat: 7.33 g
    • Saturated Fat: 2.58 g
  • Carbohydrates: 34.14 g
    • Sugars: 1.45 g
  • Protein: 6.84 g
  • Fiber: 0.89 g

Advice

Rice balls can also be made from leftover cooked rice and Bolognese sauce. Instead of fresh peas, you can use frozen peas. The size of the balls is optional. If serving the balls as a snack, make more small balls. If serving them for lunch, make larger balls and serve them with a big bowl of seasonal salad.