Arancini Rice Balls

Bite into the bliss of Arancini Rice Balls, a Sicilian treasure packed with savory meat and peas, deep-fried to golden perfection – the ultimate party pleaser!

Arancini rice balls served on a white plate.

What are Arancini Rice Balls?

Arancini Rice Balls are a traditional Italian snack originating from Sicily. They consist of small balls of rice. It is often made with Arborio rice, which is commonly filled with a savory mixture such as ragù (meat sauce), mozzarella cheese, and sometimes peas or other vegetables. The rice balls are then coated in breadcrumbs and deep-fried until they have a crispy, golden exterior. The name “Arancini” means “little oranges” in Italian. It’s a reference to the size and shape of these delicious snacks, as well as their golden-brown color when cooked, like my Corn Fritters. In Italy, people enjoy Arancini as a street food, appetizer, or snack.

Recipe Ingredients

Rice balls on a plate and a bowl with marinara sauce.
  • Arborio Rice: Arborio rice is essential for its creamy texture and ability to absorb flavors.
  • Parmesan Cheese: Adds a rich, savory depth to the rice.
  • Tomato Paste and Sauce: Both add a tangy, umami quality to the filling.

See the recipe card for full information on ingredients and quantities.

Variations

  • Meat Variations: Add smoky chopped prosciutto, savory diced ham, or herbed shredded chicken for lighter flavors. Spicy Italian sausage offers a robust kick, while chopped, sautéed shrimp or crab brings a unique seafood flavor.
  • Cheesy Delight: Incorporate fresh mozzarella, either as a substitute or an addition, for a cheesy, gooey center – small cubes or pearls work best. For a bolder taste, try substituting some of the Parmesan with Gorgonzola or blue cheese, adding a sharp, intense flavor. If you prefer a creamier texture you can mix in a bit of ricotta to the filling.
  • Vegetable Medley: Add a veggie twist to Arancini with these ingredients: sautéed mushrooms for flavor, spinach for color, finely chopped and sautéed carrots, celery for crunch, onions for depth, and bell peppers for sweetness or spice. Grated, sautéed zucchini or eggplant, along with mashed lentils or chickpeas, can add a healthy touch as well.

How to Make Arancini Rice Balls

Step 1: To make the rice, melt the butter in a medium pot over medium heat. Add the rice to the pot and cook for 2-3 minutes, until just slightly toasted. Add ½ cup of the chicken broth and cook, stirring frequently, until the liquid is cooked off. Add the remaining chicken broth, 1 cup at a time, stirring frequently and allowing the rice to thicken between additions. Cook for 20-25 minutes, until the rice is tender and thick. Remove from heat and stir in the salt, pepper, eggs, and Parmesan. Move the rice to a bowl, cover, and refrigerate until chilled completely, at least two hours.

Adding salt, pepper, eggs, and Parmesan to a pot.

Step 2: To make the filling, add the ground beef and ground pork to a large skillet or pan over medium heat. Cook, breaking into small pieces, until browned and cooked through. Drain the grease and return the meat to the skillet. Add the tomato paste, tomato sauce, garlic salt, basil, oregano, sugar, and water. Bring the filling to a simmer and cook until thickened, about 10 minutes. Remove from heat and stir in the peas, then allow to cool slightly.

Adding the tomato paste to the meat in a skillet.

Step 3: Add the bread crumbs to a shallow dish. In another shallow dish, beat together the eggs. Heat the vegetable oil over medium-high heat to 360 degrees Fahrenheit (182 degrees Celsius) in a deep skillet or shallow pot.

Step 4: To assemble the rice balls, scoop two tablespoons of the rice mixture into the palm of your hand and flatten slightly to form a cup. Add a teaspoon of the filling mixture to the center of the cup, then fold the rice around the filling to form a ball. Dip each ball in the egg mixture, then roll in the bread crumbs. Place the balls on a cookie sheet until they are all assembled.

Adding filling to the Arancini rice balls.

Step 5: When the oil has heated, place the rice balls, 3-4 at a time, into the hot oil. Cook for 3-4 minutes per side, until golden brown and crispy on all sides. Drain on paper towels. Serve warm, sprinkled with Parmesan cheese, with marinara sauce for dipping.

A serving of arancini rice balls garnished with Parmesan cheese and a small bowl with marinara sauce for dipping.

FAQs

What type of rice should I use for Arancini Rice Balls?

Arborio rice is ideal for Arancini Fried Rice Balls. It’s the same type of rice typically used for making risotto. Its high starch content gives a creamier texture.

What’s the best method for frying?

Fry until it is evenly golden-brown, then remove it with a slotted spoon and let it sit on a paper towel-lined plate.

Can I use a deep fryer or a pot for cooking Arancini Rice Balls?

Certainly! Both a deep fryer and a pot can be used for cooking Arancini Rice Balls. A deep fryer provides more consistent heat and is easier to control. However, a pot with enough oil for deep frying works well too. Just ensure you maintain a steady temperature and fry the balls in batches to avoid overcrowding.

Storage Info

You can STORE these Italian Rice Balls in an airtight container in the refrigerator for up to 3 days. To FREEZE, place them on a baking sheet before transferring to a freezer bag and it will stay good for up to 2 months.

To REHEAT, thaw (if frozen) and bake in an oven preheated to 350 degrees Fahrenheit (175 degrees Celsius) for about 10-15 minutes, or until heated through.

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Arancini rice balls sprinkled with Parmesan cheese and served with marinara sauce.

Arancini Rice Balls Recipe

Bite into the bliss of Arancini Rice Balls, a Sicilian treasure packed with savory meat and peas, deep-fried to golden perfection – the ultimate party pleaser!
4.73 from 11 votes
Pin Rate
Course: Appetizer
Cuisine: Italian
Prep Time: 30 minutes
Cook Time: 1 hour
Chill Time: 2 hours
Total Time: 3 hours 30 minutes
Servings: 15
Calories: 234kcal
Author: Andrea
Print Recipe

Ingredients

for the rice:

  • 2 tbsp butter
  • 1 cup Arborio rice
  • 3 cups chicken broth
  • 1/2 teaspoon salt
  • 1/4 tsp black pepper
  • 2 eggs
  • 1 cup grated parmesan cheese

for the filling:

  • 1/2 pound ground beef
  • 1/2 pound ground pork
  • 2 tablespoons tomato paste
  • 4 ounces tomato sauce
  • 1 teaspoon garlic salt
  • 2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon sugar
  • 1/2 cup water
  • 1/4 cup frozen peas

for frying:

  • 1 cup seasoned bread crumbs
  • 3 eggs
  • 2-3 cups vegetable or canola oil

Instructions

  • To make the rice, melt the butter in a medium pot over medium heat. Add the rice to the pot and cook for 2-3 minutes, until just slightly toasted. Add ½ cup of the chicken broth and cook, stirring frequently, until the liquid is cooked off. Add the remaining chicken broth, 1 cup at a time, stirring frequently and allowing the rice to thicken between additions. Cook for 20-25 minutes, until the rice is tender and thick. Remove from heat and stir in the salt, pepper, eggs, and Parmesan. Move the rice to a bowl, cover, and refrigerate until chilled completely, at least two hours.
  • To make the filling, add the ground beef and ground pork to a large skillet over medium heat. Cook, breaking into small pieces, until browned and cooked through. Drain the grease and return the meat to the skillet. Add the tomato paste, tomato sauce, garlic salt, basil, oregano, sugar, and water. Bring the filling to a simmer and cook until thickened, about 10 minutes. Remove from heat and stir in the peas, then allow to cool slightly.
  • Add the bread crumbs to a shallow dish. In another shallow dish, beat together the eggs. Heat the vegetable oil to 360 degrees Fahrenheit (182 degrees Celsius) in a deep skillet or shallow pot.
  • To assemble the rice balls, scoop two tablespoons of the rice mixture into the palm of your hand and flatten slightly to form a cup. Add a teaspoon of the filling mixture to the center of the cup, then fold the rice around the filling to form a ball. Dip each ball in the egg mixture, then roll in the bread crumbs. Place the balls on a cookie sheet until they are all assembled.
  • When the oil has heated, place the rice balls, 3-4 at a time, into the hot oil. Cook for 3-4 minutes per side, until golden brown and crispy on all sides. Drain on paper towels. Serve warm, sprinkled with Parmesan cheese, with marinara sauce for dipping.

VIDEO

NOTES

You can STORE Arancini Rice Balls in an airtight container in the refrigerator for up to 3 days. To FREEZE, place them on a baking sheet before transferring to a freezer bag and it will stay good for up to 2 months.
To REHEAT, thaw (if frozen) and bake in an oven preheated to 350 degrees Fahrenheit (175 degrees Celsius) for about 10-15 minutes, or until heated through.
 

Nutrition

Calories: 234kcal | Carbohydrates: 19g | Protein: 12g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 86mg | Sodium: 575mg | Potassium: 242mg | Fiber: 1g | Sugar: 2g | Vitamin A: 287IU | Vitamin C: 2mg | Calcium: 97mg | Iron: 2mg

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About the Author

Andrea

Hi I'm Andrea!

Hotelier turned Food Blogger to help make your life simple, one recipe at a time.

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Comments:

  1. 4 stars
    I made meatballs today and tomorrow I will make rice balls. I plan on using a meatball or two for the filling along with mozzarella cheese and peas. Will using the meatball mixture work?

  2. 5 stars
    I tried this recipe and hands down, it has to be one of the best rice balls I have ever tasted. I did tweet it a bit, I added double the peas and extra garlic to the meat… but otherwise, I definitely will be making these again.

    1. Those additions sounds amazing! I’m so glad you love this recipe as much as we do. Thanks so much for sharing!