BEEF -1/3 lb ground beef, 1/4 c chopped onion, 1/2c seasoned tomato sauce, 1/2 c thawed frozen
peas, 1/2 c shredded mozzarella
PORK -1/2 lb ground pork, 1/4 c chopped onion, 1 c fresh spinach,
leaves torn, 1/2 c shredded fontina, 1/4 c white wine, 1 Tbsp tomato paste
Instructions
Bring stock to boil, add rice and salt. Reduce
heat to low, simmer 20 minutes. Spread on
parchment to cool. Cool completely.
Prepare filling. Combine toasted pine nuts,
mozzarella, fontina and parsley. Set aside. OR
brown meat, add onion, the vegetable and sauce
then add cheese. Set aside
Beat eggs, stir in rice, parmesan and 2/3 c
breadcrumbs. Divide into 16 portions. Put
remaining breadcrumbs in shallow bowl. Roll rice
ball in hand, create divot and put 2 tsp of
filling then mold around filling to create a ball.
Roll in breadcrumbs and place on parchment lined
baking sheet.
Chill at least 1 hour or overnight. If overnight,
roll in breadcrumbs again before frying . Heat
oil to 350 degrees, work in batches, fry the
balls, turning, until golden brown, about 4
minutes. Drain on paper towels serve with
marinara sauce.
Originally Submitted
6/8/2020
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