Italian Rice Balls with Meat

These Italian rice balls with meat are everything you want in a comfort food crisp on the outside creamy and cheesy on the inside with a truly savory core of meat sauce and melty mozzarella. I started making these after falling hard for an old Sicilian deli version and let me tell you they disappear within minutes every single time I put them on the table.

The first time I tried my hand at these I made a giant mess but fell in love with the process. Now my family always begs for rice ball night and the hands-on part gets everyone involved.

Ingredients

• Arborio rice: provides the classic creamy texture for the risotto choose rice with plump grains for best results
• Chicken broth: imparts flavor into the rice always use a good quality low sodium version
• Onion: brings sweetness and depth to both the risotto and the meat filling look for firm onions with shiny skin
• Butter: lends richness and helps the rice develop its creamy texture use real unsalted butter
• Parmesan cheese: adds nutty sharp flavor always grate it fresh for the best taste
• Eggs: help bind the rice mixture and create that golden fry
• Ground beef: gives the filling its hearty savoriness choose 80 20 beef for perfect tenderness
• Olive oil: for sautéing and bringing out the flavor in your aromatics opt for extra virgin if possible
• Tomato sauce or passata: brings saucy richness choose a smooth high quality tomato base
• Frozen peas: add a pop of sweetness and color make sure they are thawed before using
• Mozzarella cheese: melts inside for a gooey surprise go for a firm ball and dice fresh
• Bay leaf: essential for a truly authentic flavor remove before filling
• Italian breadcrumbs: give that classic crunch use fine crumbs for the crispiest result
• Vegetable oil: is needed for deep frying use a neutral oil with a high smoke point

Step-by-Step Instructions

Make the Risotto:

Start by heating your chicken broth to a bare simmer keep it warm throughout. In a heavy pot melt half the butter then gently cook the finely diced onion until translucent but not browned about 5 minutes. Add the rice and stir constantly for 2 minutes until the grains are shiny. Ladle in warm broth one cup at a time stirring after each addition and letting the liquid get absorbed before adding more. Continue this process for 20 minutes until the rice is creamy and just tender. Finish with remaining butter and freshly grated Parmesan. Season with salt and pepper. Spread the risotto in a thin layer on a large baking sheet and chill uncovered for at least 2 hours until cold and firm.

Prepare the Meat Filling:

While the risotto chills heat olive oil in a skillet over medium heat. Add onion and garlic and sauté gently until soft and fragrant about 4 minutes. Add ground beef breaking it up with a wooden spoon and brown thoroughly. Stir in tomato sauce beef broth peas oregano bay leaf and a pinch of salt and pepper. Let it simmer uncovered until thick and concentrated about 10 minutes. Remove bay leaf and set filling aside to cool completely.

Shape and Stuff the Rice Balls:

Crack eggs into cooled risotto and mix to combine thoroughly. With wet hands scoop a generous amount of rice and flatten it in your palm. Place a spoonful of meat filling and a mozzarella cube in the center. Carefully form the rice around the filling shaping into a tight ball you want the filling fully enclosed. Repeat with remaining rice and filling. Place all formed balls on a tray and refrigerate for 30 minutes to set.

Bread the Rice Balls:

Prepare three shallow bowls of flour beaten eggs and Italian breadcrumbs. Gently roll each rice ball first in flour then in beaten egg then into breadcrumbs making sure each is well coated at every stage. Place the finished balls on a new tray.

Fry the Rice Balls:

Pour vegetable oil into a heavy Dutch oven or deep fryer to a depth of about 2 inches. Heat to 350 degrees Fahrenheit if you have a thermometer. Fry rice balls a few at a time do not crowd the pan. Turn gently with a slotted spoon until each is deep golden and crisp on all sides about 3 to 4 minutes per batch. Drain on paper towels.

Serve:

Serve hot with generous spoonfuls of warm marinara sauce plenty of grated Parmesan and a scatter of fresh basil or parsley if desired.

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My favorite part is always the first bite when you hit that hidden layer of gooey mozzarella. Watching my kids try to sneak second helpings before dinner is even served always makes me laugh.

Storage Tips

Let the rice balls cool completely before storing. Keep in an airtight container in the fridge for up to three days. For longer storage freeze on a tray until solid then move to a freezer bag. Reheat in a 375 degree oven straight from the fridge or freezer until hot inside and crispy outside never the microwave.

Ingredient Substitutions

Swap ground beef with ground turkey for a lighter version. Use any melting cheese like provolone in place of mozzarella for a twist. Vegetable broth and vegan cheese can make this dish completely vegetarian.

Serving Suggestions

These are perfect as an appetizer with toothpicks and bowls of marinara. For a meal I like to serve with a crisp green salad and roasted vegetables. Try drizzling with homemade pesto for an extra burst of flavor.

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Cultural Backstory

Arancini are a staple of Sicilian street food each region filling them a little differently. Some use ham some spinach some just cheeses but this is the classic ragù style with meat peas and tomato. These golden spheres were first made to use up leftover risotto—turning yesterday’s meal into a new treat.

Recipe FAQs

→ What type of rice works best for arancini?

Short-grain varieties like Arborio, Carnaroli, or Vialone Nano are ideal, as they become creamy and hold their shape well.

→ How do you prevent arancini from falling apart when frying?

Chill the shaped balls before breading and frying to help them stay intact and hold their round shape.

→ Can arancini be baked instead of fried?

Yes, place breaded arancini on a baking sheet, spray with oil, and bake until golden, though the crust will be less crispy.

→ What sauces pair well with arancini?

Classic marinara or tomato-based sauces are favorites, but you can also try pesto or garlic aioli for variation.

→ How can leftover arancini be reheated?

Warm arancini in a preheated oven at 350°F for about 10 minutes to restore crispiness and flavor.

→ Is it possible to make arancini ahead of time?

Yes, assembled and breaded arancini can be stored chilled or even frozen, then fried or baked just before serving.