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Crispy Meat and Pea Arancini

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35min

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12 servings

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These Crispy Meat and Pea Arancini feature golden-fried rice balls with a savory filling of minced meat and sweet green peas. The exterior develops a perfect crunch while the interior remains tender and flavorful. Traditional to Sicilian cuisine, these rice balls transform leftover risotto into an impressive appetizer or snack. Simple to prepare with basic ingredients, these versatile bites make perfect party food or a delicious starter. The contrast between the crispy coating and the soft, flavorful filling creates an irresistible combination that showcases the best of Italian street food.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
1 g
1 g
Allergen Content

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Eggs

Wheat

Ingredients

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Steps

Read instructions and get ready to cook

1
Cook the rice

In a pot, bring broth to a boil. Add rice and salt. Reduce heat, cover, and simmer until liquid is absorbed and rice is tender, about 18-20 minutes. Spread on a baking sheet to cool.

2
Prepare the filling

Finely dice onion. In a skillet, cook meat and onion until meat is browned. Add peas and cook for 2-3 minutes more. Season with salt. Let cool.

3
Prepare the cheese

Grate or dice cheese into small pieces.

4
Set up assembly station

Beat eggs in a shallow bowl. Place breadcrumbs in another shallow bowl.

5
Form the arancini

Take a handful of cooled rice. Flatten in your palm. Place a spoonful of meat mixture and a few pieces of cheese in center. Close rice around filling to form a ball. Repeat with remaining rice and filling.

6
Coat the arancini

Dip each rice ball in beaten egg. Roll in breadcrumbs to coat evenly. Place on a plate or tray.

7
Heat the oil

In a deep pot or fryer, heat oil to 350°F (175°C). Test with a small piece of bread - it should sizzle and brown in about 30 seconds.

8
Fry the arancini

Carefully lower a few arancini into hot oil. Don't overcrowd the pot. Fry until golden brown, about 3-4 minutes. Remove with a slotted spoon. Drain on paper towels.

9
Finish frying

Continue frying in batches until all arancini are cooked. Maintain oil temperature between batches.

10
Serve

Let cool slightly. Serve warm.

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