Sicilian Stuffed Rice Balls with Meat Ragù

Be the first to rate

(No Ratings Yet)

Loading...

Crispy on the outside and creamy within, these golden Sicilian rice balls are filled with a slow-simmered meat ragù, tender peas, and a melty mozzarella heart. Make a batch for parties, holidays, or a special Sunday snack — they reheat beautifully.

Nutrition Facts

Per serving (estimated)

• 560 kcalCalories
• 26 gFat
• 9 gSaturated Fat
• 58 gCarbs
• 3 gFiber
• 5 gSugar
• 24 gProtein
• 820 mgSodium
• 480 mgPotassium
• 210 mgCalcium
• 4 mgIron
• 9 mgVitamin C
• 140 mcgVitamin A

Ingredients

For the meat ragù

• 3 tbsp olive oil
• 1 small yellow onion, finely diced
• 1 small carrot, finely diced
• 1 celery stalk, finely diced
• 8 oz (225 g) ground beef
• 4 oz (115 g) ground pork
• 1/2 cup dry white wine
• 2 tbsp tomato paste
• 1 cup crushed tomatoes
• 1/2 cup frozen peas, thawed
• 1 tsp fine sea salt
• 1/2 tsp freshly ground black pepper

For the saffron rice

• 1 1/2 cups Arborio or Carnaroli rice
• 3 1/2 cups low-sodium beef or chicken stock, warmed
• 1/2 cup dry white wine
• Pinch of saffron threads (about 1/4 tsp)
• 3 tbsp unsalted butter
• 1/2 cup finely grated Parmigiano-Reggiano
• 2 large egg yolks, lightly beaten

For assembly and frying

• 5 oz (140 g) low-moisture mozzarella, cut into 12 small cubes
• 1/2 cup all-purpose flour
• 2 large eggs, beaten with 1 tbsp water
• 1 1/2 cups fine dry breadcrumbs
• Vegetable oil, for frying (about 2 inches deep)

Directions

1. Make the ragù: Heat the olive oil in a saucepan over medium heat. Add the onion, carrot, and celery and cook until softened, about 6 minutes. Add the beef and pork, breaking them up, and brown for 8 minutes. Pour in the wine and let it evaporate for 2 minutes, then stir in the tomato paste, crushed tomatoes, salt, and pepper. Simmer uncovered for 30 minutes, stirring occasionally, until thick. Stir in the peas, cook 2 more minutes, then spread on a plate to cool completely.
2. Cook the rice: Bring the warmed stock to a gentle simmer in a small pot. In a heavy saucepan, toast the rice for 1 minute, add the wine and saffron, and stir until absorbed. Add the hot stock one ladle at a time, stirring constantly, until the rice is al dente and creamy, about 18 minutes. Remove from heat, stir in the butter and Parmesan, then spread on a parchment-lined tray to cool to room temperature.
3. Bind the rice: Once cooled, fold the beaten egg yolks into the rice until evenly distributed. The mixture should hold its shape when pressed; chill for 15 minutes if it feels too soft.
4. Shape and stuff: With wet hands, scoop about 1/3 cup of rice and flatten it in your palm. Place a heaped teaspoon of cooled ragù and a cube of mozzarella in the center, then mold the rice around the filling to form a tight ball. Repeat with all 12 portions.
5. Bread the arancini: Roll each ball first in flour, then in beaten egg, then in breadcrumbs, pressing gently so the coating adheres. Set on a tray and refrigerate for 20 minutes to firm up.
6. Fry until golden: Heat the oil in a heavy pot to 350°F (175°C). Fry the arancini in small batches for 4–5 minutes, turning often, until deeply golden and crisp. Drain on a wire rack (not paper towels) and serve hot.
7. Serve: Arrange 3 arancini per plate, optionally with a small bowl of warm tomato sauce for dipping and a sprinkle of chopped parsley.

Cook’s Notes

• Drain the ragù well before stuffing — excess moisture is the main reason arancini split open in the oil.
• Chilling the shaped arancini before frying is essential; it helps the coating set and the centers stay molten rather than running out.
• Maintain the oil at 350°F (175°C). Too cool and the breading absorbs oil; too hot and the outside burns before the cheese melts.
• For a more traditional Sicilian shape, form the rice around a small chopstick cavity and stuff that, then close — many cooks shape them as little cones or pears instead of perfect spheres.
• Bake at 400°F (200°C) for 18–20 minutes if you prefer to skip frying; the crust will be paler but still crisp.

You might also like

Desserts

Classic Sicilian Cassata Cake

European

Paccheri with Slow-Simmered Octopus Ragù

European

Italian Seafood Risotto with Mussels, Clams, and Shrimp

European

Roman-Style Braised Oxtail Stew