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Arancini Sicilian Style Sicilian Rice Balls Recipe

Taste the tradition! These Arancini, made with a treasured family recipe passed down through generations, are crispy, golden-brown rice balls bursting with a savory meat and mushroom ragu. Perfect as a delightful appetizer at your next gathering or a comforting dinner, just like Saturday nights at Nonna's. Learn to make these authentic Sicilian rice balls and impress your family and friends!

Prep Time 30 mins
Cook Time 95 mins
Calories 1349.9 kcal
Protein 46g
Rating 5.0 (3 Reviews)
Arancini Sicilian Style Sicilian Rice Balls 26

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Arancini Sicilian Style Sicilian Rice Balls

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How to Make Arancini Sicilian Style Sicilian Rice Balls

  1. Rinse 2 cups of Arborio rice under cold water until the water runs clear. Cook the rice in 4 cups of boiling salted water until tender (about 18-20 minutes), according to package directions.
  2. While the rice cooks, heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add 1/2 cup chopped onion and 2 minced garlic cloves. Cook until softened, about 5 minutes.
  3. Add 1 pound of ground beef and 6 ounces of chopped chicken livers to the saucepan. Brown the meat, breaking it up with a spoon, about 8-10 minutes.
  4. Stir in 8 ounces of sliced cremini mushrooms and cook for 1 minute more.
  5. Add 2 tablespoons of tomato paste and 1 cup of warm water. Season with salt and pepper to taste. Simmer for 30 minutes, stirring occasionally, until the sauce has thickened.
  6. Drain the cooked rice. Stir in 2 tablespoons of butter and 1/2 cup of grated Parmesan cheese. Let it cool slightly.
  7. Gently stir in the 2 egg yolks and the meat sauce, reserving some of the meat and mushroom mixture for filling.
  8. Mix the rice well to combine all ingredients.
  9. Shape the rice mixture into small balls (about 2 inches in diameter). Place a spoonful of the reserved meat and mushroom mixture into the center of each rice ball, and seal it tightly.
  10. Dip each rice ball into the lightly beaten egg, then roll in breadcrumbs to coat evenly.
  11. Heat enough olive oil in a large skillet over medium-high heat. Carefully fry the Arancini in batches, turning occasionally, until golden brown and crispy on all sides (about 4-5 minutes per batch).
  12. Remove the Arancini from the skillet and place them on a paper towel-lined plate to drain excess oil.
  13. Serve warm, optionally with extra gravy or marinara sauce.

Nutrition Information (Approximate per serving)

Sodium

30 g

Sugar

14g

Fat

171g

Carbs

20g

Recipe Tags (Choose a tag and find related recipes!)

Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion Appetizers Main Dish Beef Eggs Dairy Rice Vegetables European Heirloom Historical Holiday Event Italian Cheese Eggs Stove Top Dietary Low Sodium Beef Organ Meats Beef Liver Ground Beef Low In Something Meat Pasta Rice And Grains Equipment 4 Hours Or Less