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    Home » Italian Antipasti

    Italian Rice Balls

    Published: Aug 5, 2020 · Modified: Jan 31, 2022 by Marcellina

    3.2K shares
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    2 whole arancini and one split on a white plate with fork; arancini and basil in the background
    Two images with text in between. Text reads Authentic Italian Arancini Rice Balls. Top image is 3 arancini on a white plate with arancini and basil in the background. Bottom image is 2 whole arancini and one split on a white plate with fork; arancini and basil in the background

    Italian Rice Balls, also known as Arancini, are golden, fried balls that have meat sauce and cheese in the middle.

    A popular street food or snack, these are one of the most loved Italian foods in the world.

    Pin it now to save for later

    Two whole italian rice balls and one split on a white plate with fork.
    Homemade Italian Rice Balls

    The best arancini I have ever had were on the ferry that crosses the strait between Messina and Reggio Calabria in southern Italy. Only 1 euro from the ferry bar, my cousin insisted I try them. If you find yourself on this ferry, don't go without - they are sensational.

    But you don't have to go to Italy to enjoy great traditional food. While this Italian Rice Balls recipe is not quick, it is easily achievable just like my recipe for homemade pesto gnocchi, saffron risotto and Italian tiramisu.

    What are Italian rice balls?

    The Italian name for these balls is Arancini and it means “little oranges” in Italian. These Italian rice balls are filled with a meat sauce and mozzarella cheese. Once coated in breadcrumbs and deep fried, these golden balls really do look like oranges.

    The best rice to use in this recipe

    Rice used for risotto like arborio or carnaroli is perfect for this recipe. The extra starch in this rice creates creaminess that ensures the rice sticks together and the ball don't fall apart.

    Don't use long grain rice. This is better reserved for recipes like my Brown Rice Salad.

    Ingredients

    This ingredient list for these Italian Rice Balls may seem long however all can be purchased at the supermarket. There are several components to prepare.

    Ingredients for the rice

    Rice, saffron, chicken stock and butter viewed from above.
    Ingredients for rice - for the quantities scroll down to the recipe card
    • arborio rice - or use carnaroli or any short grain, risotto rice
    • chicken stock - can be substituted stock powder and water
    • butter
    • saffron -optional (see the variations for another suggestion)

    Ingredients for the meat sauce (ragù)

    Peas, oil, onion, tomato passata, minced meat, bacon, basil, red wine, tomato paste, chicken stock, allspice, rosemary and oregano.
    Ingredients for meat filling - for the quantities scroll down to the recipe card
    • olive oil
    • onion
    • garlic
    • meats - beef (or veal) mince, pork mince and bacon
    • red wine
    • tomato passata - or pureed canned tomatoes
    • tomato paste
    • herbs and spices - fresh basil, dried oregano, dried rosemary, ground allspice
    • pepper and salt
    • peas - optional

    Ingredients for assembling and frying

    Breadcrumbs, mozzarella cheese, parmesan cheese, eggs, milk and flour viewed from above.
    Ingredients for assembling and frying - for the quantities scroll down to the recipe card
    • eggs
    • cheeses - parmesan (or pecorino romano) and mozzarella
    • dried breadcrumbs
    • flour
    • milk
    • oil for frying - light olive oil gives the best flavor

    Instructions for preparing the rice

    Four step images for preparing rice for arancini.
    How to prepare rice - for the complete instructions scroll down to the recipe card
    1. If using saffron strands, grind with salt.
    2. Bring to boil, chicken stock, butter and  saffron (if using).
    3. When boiling, add the rice, stir and bring back to the boil. Once boiling, stir and reduce heat to the lowest cover with a tight fitting lid and cook for 15 minutes.
    4. After 15 minutes, turn off the heat. Let the rice sit for a further 10 minutes with the lid on.
    5. Turn the rice into a large flat baking dish to cool.

    Instructions for preparing the meat sauce

    Two images. top image is sauteed onion, chopped bacon and minced meat. Bottom image is tomato and minced meat ragù sauce.
    How to prepare ragù - for the complete instructions scroll down to the recipe card
    1. Heat the oil and fry onion and garlic. Add the bacon and minced meat and brown.
    2. Add the remaining ingredients plus a cup full of water. Simmer slowly for 2 hours. 
    3. Add peas (if using) in the last 10 minutes.
    4. Not all the ragù will be used. Freeze the remaining ragù for more arancini or to stir through pasta.

    Instructions for assembling and frying

    A six image collage of the steps required to make the recipe.
    How to assemble and fry - for the complete instructions scroll down to the recipe card
    1. Mix eggs and parmesan cheese through rice. Assemble cooled rice, cooled meat sauce (ragù), cheese cubes, flour, beaten egg and milk and breadcrumbs.
    2. Spoon some rice into the palm of your hand and flatten. Add a large teaspoonful of meat and cube of cheese.
    3. Cover with more rice and press to form a ball.
    4. Dredge in flour, then egg/milk and coat in breadcrumbs.
    5. Refrigerate the Italian rice balls for 30 minutes. 
    6. Fry in hot oil.

    Variations

    A variation on this recipe is to use the meat sauce (ragù) instead of saffron. Simply stir ½ cup of meat sauce through the rice with the eggs and parmesan cheese. This will colour and give great flavor to the rice.

    These are the most typical arrancini that you'll find in Italy. However the filling can be varied. Once you have mastered the original recipe you might like to try other fillings. Mushrooms, spinach, chicken and other cheeses can all be used. I've even seen a recipe for Nutella arancini!

    Tips for success

    To make preparation of these Italian Rice Balls easier, make the rice and ragù the day before. In fact, the ragù can be frozen up to one month before.

    Be sure to taste the rice and the ragù for seasoning and adjust salt.

    So that the rice doesn't stick, wet hands before molding arancini.

    The oil needs to be hot enough to fry and seal the exterior. If it's too cool, the oil will be absorbed. To obtain the correct temperature, heat the oil over medium heat for 5 to 10 minutes. Drop a cube of bread in and it should sizzle and turn golden in about 15 seconds.

    Close up photo of the cut open rice balls.
    Filled with meat sauce and cheese

    FAQ

    Can these be made ahead?

    Absolutely! Prepare the recipe up to and including coating balls in bread crumbs. Refrigerate for up to 3 days before frying.

    Can these be frozen?

    Yes! Once balls are coated in breadcrumbs, carefully place in an airtight container and freeze for up to one month. Defrost in the refrigerator overnight before frying as per the recipe.

    How do you store leftovers?

    Store leftovers in an airtight container in the refrigerator.

    How do you reheat Italian rice balls?

    Reheat in a preheated 350ºF/175ºC oven for 25 to 20 minutes.

    Will this recipe work with an arancini maker?

    Yes. However the quantities made may vary depending on the size. Here is the link to the arancini maker I have used with this recipe - https://www.arancinotto.com/

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    Made this recipe?
    Let me know if you liked it by leaving a ★★★★★ star rating and a review below. Please share a photo of your creation by tagging me on Instagram @marcellina.in.cucina!

    2 whole arancini and one split on a white plate with fork; arancini and basil in the background

    Italian Rice Balls Recipe

    Italian Rice Balls aka Arancini are golden, fried balls which have meat sauce and cheese in the middle. A popular street food or snack, these are one of the most loved Italian foods in the world.
    5 from 79 votes
    Print Pin Rate
    Prep Time: 1 hour
    Cook Time: 3 hours
    Cooling time: 4 hours
    Total Time: 8 hours
    Servings:24 arancini
    Author: Marcellina

    Ingredients

    For the rice

    • 4 cups (800g) arborio rice
    • 6 cups chicken stock
    • ¼ cup (60g) butter
    • large pinch saffron
    • 2 eggs
    • 1 cup grated parmesan

    For the ragu` filling

    • 2 tablespoons olive oil
    • ½ onion finely chopped
    • 2 garlic cloves finely chopped
    • 8 oz (225g) ground beef
    • 8 oz (225g) ground pork
    • ¾ cup (100g) chopped pancetta or bacon
    • ¼ cup red wine
    • 2 cups tomato puree (passata)
    • 1 tablespoon tomato paste
    • 1 teaspoon dried oregano
    • ¼ cup chopped fresh basil don't substitute dried - it really has no flavour
    • 1 teaspoon dried rosemary
    • ½ teaspoon ground allspice
    • ½ cup chicken stock or 2 teaspoons chicken bouillon/stock powder plus 1 cup water
    • freshly ground pepper
    • salt to taste
    • ½ cup frozen peas optional

    To assemble and fry

    • ¾ cup all purpose flour
    • 3 eggs
    • ⅓ cup milk
    • 2 cups dried breadcrumbs
    • 8 oz (225g) mozzarella cut into 24 cubes (¾in/2cm square)
    • Oil for frying
    Prevent your screen from going dark

    Instructions

    To prepare the rice

    • If using saffron strands, grind with salt.
    • In a large saucepan bring to boil, chicken stock, butter and saffron/salt mixture.
    • When boiling, add the rice, stir and bring back to the boil.
    • Once boiling, reduce heat to the lowest cover with a tight fitting lid and cook for 15 minutes. Don't be tempted to lift the lid.
    • After the cooking time turn the heat off. Don't lift the lid! Let the rice sit for a further 10 minutes. After this time you should have perfectly cooked moist rice that clings together well. I cook on my largest gas ring then set the flame on the lowest  and also use a flame diffuser.
    • Turn the rice into a large flat baking dish to cool.
    • Once at room temperature mix through eggs and grated parmesan cheese.

    To prepare ragù

    • Heat the oil and fry off the onion and garlic.
    • Once golden, add the pancetta or bacon followed by the ground meats. Stir and fry to brown, breaking up the meat well.
    • Add the remaining ingredients except the peas. Bring to the boil then turn down and simmer slowly for 2 hours until the sauce has thickened and reduced to about 4 cups. Don’t forget to taste as you go and adjust the seasoning.
    • This recipe needs approximately 2 cups of ragù.
    • Not all the ragù will be used. Freeze the remaining ragù for more arancini or to stir through pasta.

    To assemble and fry

    • Now for the the messy bit and lots of fun. So, assemble all the components required and call the other members of your household in to join the fun.
    • Have ready cooled rice, cooled ragù and mozzarella cheese.
    • Prepare three bowls with flour in one, eggs beaten with milk in another and breadcrumbs into the last.
    • Wet your hands - this will make shaping the arancini easier. Take about a tablespoon of rice and flatten into your cupped hand. Add a large teaspoonful of meat and cube of cheese.
    • Add a little more rice on top while moulding the edges of rice around the filling. Press together firmly with your other hand cupped over the top and form a ball. Make sure no filling shows. Add more rice if necessary.
    • Pass it on down the assembly line (hopefully you have a helper) dip the rice ball into flour then beaten egg mixture then roll in breadcrumbs pressing well.
    • Refrigerate your arancini for about 30 minutes. 
    • Heat light olive oil in pan to shallow fry as I do ( oil should be 1in/2.5cm deep). To obtain the correct temperature, heat the oil over medium heat for 5 to 10 minutes. Drop a cube of bread in and it should sizzle and turn golden in about 15 seconds.
    • You can deep fry if that's what you prefer.
    • Drain on absorbent paper. Serve hot.

    Notes

    Tips for success

    To make preparation easier, make the rice and ragù the day before. In fact, the ragù can be frozen up to one month before.
    Be sure to taste the rice and the ragù for seasoning and adjust salt.
    So that the rice doesn't stick, wet hands before molding arancini.
    The oil needs to be hot enough to fry and seal the exterior. If it's too cool, the oil will be absorbed. To obtain the correct temperature, heat the oil over medium heat for 5 to 10 minutes. Drop a cube of bread in and it should sizzle and turn golden in about 15 seconds.

    Variations

    A variation on this recipe is to use the meat sauce (ragù) instead of saffron. Simply stir ½ cup of meat sauce through the rice with the eggs and parmesan cheese. This will colour and give great flavor to the rice.
    These are the most typical rice balls you'll find in Italy. However the filling can be varied. Once you have mastered the original recipe you might like to try other fillings. Mushrooms, spinach, chicken and other cheeses can all be used. I've even seen a recipe for Nutella arancini!
    FAQ's
    Can these be made ahead?
    Absolutely! Prepare the recipe up to and including coating balls in bread crumbs. Refrigerate for up to 3 days before frying.
    Can these be frozen?
    Yes! Once balls are coated in breadcrumbs, carefully place in an airtight container and freeze for up to one month. Defrost in the refrigerator overnight before frying as per the recipe.
    How do you store leftovers?
    Store leftovers in an airtight container in the refrigerator.
    How do you reheat rice balls?
    Reheat in a preheated 350ºF/175ºC oven for 25 to 20 minutes.
    Will this recipe work with an arancini maker?
    Yes. However the quantities made may vary depending on the size. Here is the link to the arancini maker I have used with this recipe - https://www.arancinotto.com/
    Nutritional content does not included oil for frying as this can depend on many factors.

    Nutritional Information Per Serving

    Calories: 325kcal | Carbohydrates: 41g | Protein: 13g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 54mg | Sodium: 389mg | Potassium: 234mg | Fiber: 2g | Sugar: 3g | Vitamin A: 334IU | Vitamin C: 3mg | Calcium: 132mg | Iron: 3mg

    Nutritional Disclaimer

    Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.

    Tried this recipe? I'd love to see!Mention @marcellina.in.cucina or tag #marcellinaincucina

    This updated recipe was first published on March 15, 2010.

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    Reader Interactions

    Comments

    1. Jill

      February 20, 2023 at 6:37 pm

      5 stars
      Amazing

      Reply
    2. Angela

      December 04, 2022 at 6:16 am

      Love this recipe, taste was on point! However, my mozzarella cubes didn’t melt as I had hoped… any suggestions?

      Reply
      • Marcellina

        December 04, 2022 at 8:40 am

        Angela, perhaps the oil was too hot so the outside of the balls cooked before the cheese inside thoroughly melted. Also you could grate or finely chop the mozzarella instead of using a whole cube. Hope that helps!

        Reply
    3. nancy

      November 30, 2022 at 8:12 am

      5 stars
      these Arancini are so dangerouslly good. i can't stop snacking on them

      Reply
      • Marcellina

        November 30, 2022 at 3:43 pm

        Haha! I totally agree - arancini are addictive!

        Reply
    4. Nora

      August 01, 2022 at 4:06 am

      5 stars
      Never made arancini before! But with the help of your recipe, I'm sure I'll do just fine! Thank you!

      Reply
      • Marcellina

        August 01, 2022 at 9:04 pm

        Message me if you have any questions, Nora.

        Reply
    5. Sunrita

      May 02, 2022 at 5:41 am

      5 stars
      Have always loved Arancini, your recipe inspires me to make it at home. Thanks for the detailed step!

      Reply
      • Marcellina

        May 02, 2022 at 9:01 am

        You should definitely try this recipe, Sunrita! You won't regret it!

        Reply
    6. Jere Cassidy

      April 29, 2022 at 11:14 am

      5 stars
      Years ago I had arancini in a restaurant and vowed I would make my own, which I never did until I came across your recipe. Even with all the ingredients, this recipe is easy to make.

      Reply
      • Marcellina

        April 30, 2022 at 9:03 pm

        So good to hear, Jere! Glad this recipe helped!

        Reply
    7. Agnieszka

      April 15, 2022 at 10:27 am

      5 stars
      These rice balls are better than at an Italian restaurant! Seriously, SO GOOD! Thanks for the recipe.

      Reply
      • Marcellina

        April 15, 2022 at 9:03 pm

        You're welcome!

        Reply
    8. Sara

      April 07, 2022 at 9:35 am

      5 stars
      These Italian rice balls came out AMAZING! I have never had them before and I’m really glad I tried this recipe. Thank you!

      Reply
      • Marcellina

        April 07, 2022 at 9:11 pm

        You're welcome, Sara!

        Reply
    9. Jerika

      April 01, 2022 at 9:07 pm

      5 stars
      Hmmm....I love this, simple yet delicious!:) I would love to prepare this and packed it for our upcoming picnic. So excited, I'm sure my family would like this. YUM! Thanks.:)

      Reply
      • Marcellina

        April 02, 2022 at 9:02 am

        Italian Rice Balls are perfect for picnics, Jerika!

        Reply
    10. amanda

      April 01, 2022 at 6:06 am

      5 stars
      We love arancini so much and this recipe is fantastic! Crispy on the outside and creamy on the inside. So much flavor too...thanks!

      Reply
      • Marcellina

        April 02, 2022 at 9:03 am

        Amanda, that's exactly how they should be! Glad you enjoyed them!

        Reply
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