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Arancini (Italian Rice Balls)
These Arancini Italian rice balls are nothing short of amazing. Crispy on the outside, tender on the inside, and loaded with meat and cheese.
Course
Appetizer
Cuisine
Italian
Keyword
Arancini, Italian Rice Balls
Prep Time
10
minutes
minutes
Cook Time
1
hour
hour
Total Time
1
hour
hour
10
minutes
minutes
Servings
16
Calories
401
kcal
Author
Stephanie Manley
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.
Recipe Tips
Serve arancini with marinara sauce.
Nutrition
Calories:
401
kcal
|
Carbohydrates:
39
g
|
Protein:
19
g
|
Fat:
17
g
|
Saturated Fat:
8
g
|
Cholesterol:
63
mg
|
Sodium:
733
mg
|
Potassium:
175
mg
|
Fiber:
1
g
|
Sugar:
0
g
|
Vitamin A:
290
IU
|
Vitamin C:
0.5
mg
|
Calcium:
286
mg
|
Iron:
1.6
mg
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