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.
Prep Time35 mins
Cook Time60 mins
Total Time95 mins
Servings4
Yield12 rice balls (4 servings of 3)
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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