Arancini! Italian Rice Balls
Fried Rice Balls with Mozzarella, Parmigiano, and Bolognese Sauce! If making for a cocktail party, triple or quadruple the recipe
Servings: 4
Ingredients
- 8 Servings Prepared Sticky Rice of choice I always add Chicken Boullion, Salt and olive oil to my rice for added flavor
- 1 Cup Bolognese Sauce
- 1 Cup Shredded Mozzarella
- 1/2 Cup Grated Parmigiano
- 4 Eggs lightly whisked
- 1-2 Cups Breadcrumbs I used Gluten Free Italian seasoned breadcrumbs for more flavor
- Oil as Needed for frying Depending on if you deep-frye them or fry them in a saute pan. I use olive oil
- Additional Bolognese for plating
Instructions
- Prepare rice according to package instructions, let cool
- Mix in Mozzarella and Parmigiano Cheese
- Warm the Bolognese Sauce
- Scoop some rice into the palm of your hand, cupping the edges upward to create a little pocket
- Spoon a small amount of Bolognese Sauce into the center of the rice pocket
- Add another spoonful of rice on top of the sauce and gently form the rice into a ball as if you're making a meatball. Continue this process until you've used up all the rice.
- Dip the rice balls in the whisked eggs
- Dredge the rice balls in breadcrumbs. Continue until all the balls are coated in breadcrumbs before frying
- Heat a large skillet on medium heat, add oil of choice
- Brown the rice balls thoroughly on all sides. The rice balls can be made up to this point and then refrigerated until ready to reheat. Reheat in a roasting pan covered with aluminum foil. Or you can move right to plating them if not preparing them ahead.
- Spoon Bolognese sauce on the center of the plate, and top with the Arancini!