Arancini II

Arancini II

Made  times
Vicky Gunkel 12

"Authentic tasting Italian rice ball recipe. This may be served as an appetizer or side dish. Include a bowl of marinara for dipping."
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1 h servings 924 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 924 kcal
  • 46%
  • Fat:
  • 32 g
  • 49%
  • Carbs:
  • 118.5g
  • 38%
  • Protein:
  • 37.6 g
  • 75%
  • Cholesterol:
  • 162 mg
  • 54%
  • Sodium:
  • 1089 mg
  • 44%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Combine water and rice in a large saucepan. Bring to a boil, then cover, and reduce heat to low. Simmer for 20 minutes, or until tender. Set aside to cool completely.
  2. Place ground beef in a skillet over medium-high heat. Add onion and garlic, and cook, stirring to crumble until evenly browned. Drain excess grease, then stir in the tomato paste and water. Set aside to cool. When cool, stir in mozzarella cheese.
  3. In a medium bowl, stir together 2 eggs, Romano cheese, salt, pepper, and 1 cup of the bread crumbs. Stir into the cooled rice until well blended.
  4. Place about 2 1/2 tablespoons of the rice mixture into the palm of your hand. Make a well in the center, and place a heaping tablespoon of the beef mixture into it. Mold rice around the filling into the shape of an egg. Dip in beaten egg, then roll in remaining bread crumbs until well coated. Repeat with remaining rice and filling.
  5. Heat oil in a deep-fryer to 375 degrees F (190 degrees C). Carefully place the rice balls into the hot oil, a few at a time, and fry until golden brown on all sides, about 3 minutes. Remove with a slotted spoon, and set on paper towels to drain. Serve hot with marinara sauce for dipping.


  • Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.



I have been searching for this recipe for the longest time. My husband's family is from Italy. His aunt makes rice balls for him every time we visit...but I have yet to get the recipe. This o...

Close to my own recipe I use. I got mine from an Italian website that I translated. I love arancini. I like the earlier review bake them now instead of frying, but the frying makes them more ...

I had never heard of Italian rice balls until i had some in a Brooklyn NY mom and pop restaurant.. they were sooo good!! i will have to try this recipe as soon as i get a chance.. hope its as go...

Rice balls were underseasoned... Fried well, but very very bland.

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