Crispy Arancini Recipe: Authentic Italian Rice Balls with Cheese and Meat
Picture this: you bite into a golden, crispy exterior that gives way to a molten center of cheese, savory Italian meats, and perfectly seasoned rice. That’s the magic of arancini, Sicily’s beloved rice balls that transform humble leftovers into an extraordinary appetizer. Created as a way to use leftover risotto, these “little oranges” (named for their golden color and round shape) have become one of Italy’s most cherished street foods.
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Why Are These Italian Rice Balls With Mozzarella So Amazing?
Honestly, it’s the whole package itself. They are filled with tasty cheese and wonderful meat choices and are seasoned perfectly.
One bit of these arancini di riso, AKA Sicilian rice balls, and you will be hooked! You should probably double the batch if you want to have any to share, they are just that good.
Why This Recipe Works
The secret to perfect arancini lies in using cold, day-old rice that holds its shape when formed into balls. The combination of two cheeses creates the ideal melt, while the processed meat mixture ensures even distribution throughout each bite. The three-step breading process creates that signature crispy exterior that contrasts beautifully with the creamy interior.
Recipe Ingredients
For the Rice Balls:
- Cooked rice (preferably risotto or short-grain rice, cooled completely) – Provides the base structure and helps bind ingredients together
- Shredded mozzarella cheese – Creates the signature gooey, melted center
- Ham – Adds savory, smoky flavor and protein
- Pepperoni – Contributes spicy, bold Italian flavor
- Salami – Provides rich, seasoned meat taste
- Dried parsley – Adds fresh herb notes and color
- Shredded Romano cheese – Delivers sharp, nutty flavor and helps bind mixture
For Breading:
- All-purpose flour – First coating that helps egg adhere
- Egg (beaten) – Creates binding layer for breadcrumbs
- Breadcrumbs – Forms the crispy golden exterior
- Vegetable oil – For deep frying to achieve perfect crispiness
How to Make Arancini Italian Rice Balls
- Cook the rice according to the package directions.
- Allow rice to cool completely.
- Place the ham, pepperoni, salami, and mozzarella in a food processor.
- Process until the meats and cheese are ground together.
- Place the meat mixture, rice, parsley, and Romano cheese in a bowl. Mix until thoroughly combined.
- Roll the rice mixture into balls about 1½-inch in size.
- Set up a breading station with three shallow containers.
- Place flour in the first container, beaten egg in the second container, and breadcrumbs in the third container.
- Roll each ball in flour.
- Dip the floured balls in the beaten egg.
- Dip the egg-coated balls in bread crumbs.
- Put at least 3 inches of oil in a deep fryer or heavy pot.
- Heat oil to 350 degrees.
- Deep fry the rice balls a few at a time until golden brown.
- Drain the fried rice balls on a wire rack. Resting them on paper towels will steam them.
- Serve with marinara sauce if desired.
Storage and Reheating Instructions
Refrigerator Storage: Keep cooked arancini in an airtight container for up to 4 days.
Freezer Storage: Uncooked, breaded rice balls can be frozen for up to 3 months. Freeze on a baking sheet first, then transfer to freezer bags.
Reheating Methods:
- Air Fryer: 380°F for 2-3 minutes (best method)
- Oven: 375°F for 7-10 minutes until heated through
- Avoid: Microwave reheating, which makes the coating soggy
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Crispy Italian Arancini with Cheese & Meat
Ingredients
- 3 cups rice
- 1¼ pounds shredded mozzarella cheese
- ¼ pound ham finely diced
- ¼ pound pepperoni finely diced
- ¼ pound salami finely diced
- ¼ cup dried parsley
- ¼ pound Romano cheese grated
- 1 cup all-purpose flour for caoting
- 1 egg beaten
- 1 cup breadcrumbs
- vegetable oil for frying
Instructions
- Cook the rice according to the package directions.
- Allow rice to cool completely.
- Place the ham, pepperoni, salami, and mozzarella in a food processor.
- Process until the meats and cheese are ground together.
- Place the meat mixture, rice, parsley, and Romano cheese in a bowl. Mix until thoroughly combined.
- Roll the rice mixture into balls about 1½-inch in size.
- Set up a breading station with 3 shallow containers.
- Place flour in the first container, beaten egg in the second container, and breadcrumbs in the third container.
- Roll each ball in flour.
- Dip the floured balls in the beaten egg.
- Dip the egg-coated balls in the bread crumbs.
- Put at least 3 inches of oil in a deep fryer or heavy pot.
- Heat oil to 350 degrees.
- Deep fry the rice balls a few at a time until golden brown. Do not over-crowd the fryer.
- Drain the fried rice balls on a wire rack.
Notes
Nutrition
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Check out my easy appetizer recipes and the best Italian recipes here on CopyKat!
Special thanks to Duane Keth for this recipe.
What kind of rice and what brand do you use?? What kind of brand name of ham you use, can I use capicola
I just used long grain rice here, the brand that I used was most likely Aldophs or another inexpensive brand.
I LOVE Arancini Italian rice ball with cold cuts, my favorite. I have ben looking for Arancini Rice Ball with salami, pepperoni, provolone, mozzarella cheese, etc. I want to make so bad.
I don’t see why you couldn’t add those to this recipe. I would add about a tablespoon of each.
Mary Ann,
Did u ever try the recipe with what u suggested? How did they come out? Wud u share ur version please???!!!!
How did it come out with the arborio?
These look and sound awesome. I can’t wait to try them. Would love a pic of one of them cut open
I will your suggestion that I should cut open food and also shoot a photo of that as well. They are creamy white balls with ground meat inside. They are a little cheesy too!
i had about 30 beers one night and came to duane’s house in search of something to eat. while raiding his fridge i found these tasty treats, which left me full and happy enough to sink into a deep slumber on the couch. thanks buddy!!
You are lucky to have a friend that cooks so good.
I made these for the kids and they are all gone. That was my test and they passed with flying colors. They made it into my football party menu!!
I had a young toddler eat the heck out of these. They were so tasty.
Oh yeah. Crispy deep fried goodness. An Arancini is good no matter the filling. That box of arborio is calling my name! 🙂
Fran, arborio… Thats a good Idea. May have to modify just to try that..Thanks