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Loading...These golden-crusted rice balls are a hallmark of Sicilian street food, originating in Palermo. The round shape distinguishes them from the cone-shaped Catanese version and reflects the city's Arab-influenced culinary heritage. Crispy outside and tender within, they are filled with a savory meat ragu and molten mozzarella.
Prep Time45 mins
Cook Time45 mins
Total Time90 mins
Servings4
Yield8 rice balls (4 servings)
Nutrition Facts
Per serving (estimated)
- 720 kcalCalories
- 35 gFat
- 11 gSaturated Fat
- 78 gCarbs
- 4 gFiber
- 6 gSugar
- 28 gProtein
- 860 mgSodium
- 480 mgPotassium
- 240 mgCalcium
- 5 mgIron
- 8 mgVitamin C
- 180 mcgVitamin A
Ingredients
For the saffron rice
- 2 cups Arborio rice
- 4 cups chicken stock
- 1/4 tsp saffron threads
- 60 g grated Parmesan cheese
- 2 tbsp unsalted butter
- 1 large egg
- 1 tsp salt
For the meat ragu filling
- 2 tbsp olive oil
- 1 small yellow onion, finely diced
- 2 garlic cloves, minced
- 300 g ground beef
- 2 tbsp tomato paste
- 1/2 cup tomato passata
- 1/2 cup frozen peas
- Salt and freshly ground black pepper
For assembly and frying
- 150 g mozzarella cheese, cut into 1 cm cubes
- 1 cup all-purpose flour
- 3 large eggs, beaten
- 2 cups fine dried breadcrumbs
- Vegetable oil, for deep-frying (about 4 cups)
Directions
- Heat the olive oil in a saucepan over medium heat. Saute the onion and garlic until soft, about 4 minutes. Add the ground beef, breaking it up with a spoon, and brown for 6 minutes until no pink remains.
- Stir in the tomato paste and cook 1 minute, then add the passata and 1/4 cup water. Simmer for 15 minutes, add the peas, and cook 5 more minutes. Season generously with salt and pepper, then transfer to a bowl and cool completely.
- Meanwhile, bring the chicken stock to a boil with the saffron threads. Add the rice and simmer 18 minutes, stirring occasionally, until the rice is tender and creamy. Off the heat, stir in the butter, Parmesan, beaten egg, and salt. Spread on a parchment-lined tray and cool for 30 minutes.
- Lightly wet your hands and scoop a 1/3-cup portion of rice. Flatten it into a disc in your palm and place 1 tablespoon of the cooled ragu and a cube of mozzarella in the center. Fold the rice over the filling and roll into a tight ball about 7 cm across. Repeat to make 8 balls.
- Set up three bowls: flour, beaten eggs, and breadcrumbs. Coat each ball first in flour, shaking off the excess, then dip in egg, and finally roll in breadcrumbs, pressing gently so the coating adheres. Refrigerate for 20 minutes to firm up.
- Heat 3 inches of vegetable oil in a heavy pot to 350 degrees F (175 degrees C). Fry 3 to 4 balls at a time, turning occasionally, until deep golden and crisp, about 4 minutes. Do not overcrowd the pot.
- Drain on paper towels for 1 minute and serve immediately while the mozzarella is still molten inside.
Cook’s Notes
- The rice must be completely cool before forming, otherwise the balls will collapse during frying.
- Keep the oil at a steady 350 degrees F; too cool produces greasy rice balls and too hot burns the breadcrumb coating.
- For a vegetarian version, replace the meat ragu with diced sauteed eggplant and a few salted capers.
- Wet your hands frequently while shaping the balls to prevent the sticky rice from clinging to your palms.
- Authentic Palermitan rice balls are perfectly round, which sets them apart from the pointed Catanese version from eastern Sicily.
