Arancini (Rice Balls) with Marinara Sauce

Arancini (Rice Balls) with Marinara Sauce takes roughly 20 minutes from beginning to end. This recipe makes 8 servings with 175 calories, 8g of protein, and 6g of fat each. For 49 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. It works well as a very reasonably priced side dish. If you have parmesan, oil, eggs, and a few other ingredients on hand, you can make it. 225560 people were impressed by this recipe. It is brought to you by Just a Taste. Taking all factors into account, this recipe earns a spoonacular score of 44%, which is solid. Similar recipes are Arancini with Marinara Sauce, Cheesy Rice Balls (Arancini), and Arancini (Italian Rice Balls).

Servings: 8

Preparation duration: 15 minutes

Cooking duration: 5 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Place a large heavy-bottomed pot over medium heat and add enough vegetable oil to rise 4 inches in the pot.Combine the rice, Parmesan and 1 egg in a medium bowl and use your hands to thoroughly combine the mixture.Form each arancini by taking a small portion of the mixture, squeezing it firmly and stuffing one cube of mozzarella inside each ball. Repeat this process to form 8 arancini.Whisk together the remaining 2 eggs. Dip each arancini in the eggs and then in the breadcrumbs, shaking off any excess.Once the oil reaches 375ºF, add 2 or 3 of the breaded arancini to the pot and fry them until golden brown and cooked throughout.Use a slotted spoon to remove the fried arancini from the pot and transfer them to a paper towel-lined plate. Immediately salt the arancini. Repeat the frying process with the remaining arancini.Serve the arancini warm with a side of warm marinara sauce.Kelly's Notes:I've made arancini with many types of rice, but some varieties prove more successful than others. For example, regular old Uncle Ben's will only work if it's particularly sticky. The best rice for arancini is actually sushi rice (despite how unauthentically Italian that may be!) because it is much more glutinous so it's easy to work with.Make sure you really squeeze the arancini together to make them as compact as possible. This will ensure the arancini hold their shape when frying.

 

Step by step:

1. Place a large heavy-bottomed pot over medium heat and add enough vegetable oil to rise 4 inches in the pot.

2. Combine the rice, Parmesan and 1 egg in a medium bowl and use your hands to thoroughly combine the mixture.Form each arancini by taking a small portion of the mixture, squeezing it firmly and stuffing one cube of mozzarella inside each ball. Repeat this process to form 8 arancini.

3. Whisk together the remaining 2 eggs. Dip each arancini in the eggs and then in the breadcrumbs, shaking off any excess.Once the oil reaches 375ºF, add 2 or 3 of the breaded arancini to the pot and fry them until golden brown and cooked throughout.Use a slotted spoon to remove the fried arancini from the pot and transfer them to a paper towel-lined plate. Immediately salt the arancini. Repeat the frying process with the remaining arancini.

4. Serve the arancini warm with a side of warm marinara sauce.Kelly's Notes:I've made arancini with many types of rice, but some varieties prove more successful than others. For example, regular old Uncle Ben's will only work if it's particularly sticky. The best rice for arancini is actually sushi rice (despite how unauthentically Italian that may be!) because it is much more glutinous so it's easy to work with.Make sure you really squeeze the arancini together to make them as compact as possible. This will ensure the arancini hold their shape when frying.

Nutrition Information:

covered percent of daily need