Arancini di Siciliani or Sicilian Rice Balls is a meal in itself. With just a bit of preparation, you can serve it up at a family gathering for Easter or Christmas or anytime to eat it on the go. It’s delizioso!

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How to Make Sicilian Rice Balls or Arancini di Siciliani

Year’s ago, a wonderful friend of mine from Sicily showed me how to make these easy Sicilian Rice Balls, or Arancini di Siciliani (as they are known in Sicily) just as her own mother and grandmother had taught her.

It was a memorable experience and one that I will always think fondly upon.

What I love about this dish is that it is portable–perfect for family gatherings or even eaten on the go or when you want to dine al fresco.

Sicilian Rice Balls are one of those Italian Easter Recipes (or Christmas) that’s also great anytime of the year when you need a quick meal on-the-go.

For some, the idea of making Sicilian Rice Balls might be a bit scary because you might think it’s too difficult to make. But I’m here to tell you, it’s so quick and easy–especially with a few simple change-ups to the original Sicilian recipe.

My best recommendation is to read through the instructions first, so that you know what is coming next. In simplest terms, you’ll make the rice ball, bread it, fry it, then eat it.

You’ll be amazed that you can make them in the same amount of time it takes to prepare a weeknight supper. Now that’s what I call easy-breezy rice balls!

Step by Step Instructions to make Sicilian Rice Balls

First, cook your rice by rice cooker or by pot on the stove. Sicilians use Arborio Rice, but for this recipe I used Long Grained Rice. In either case, you will need six cups of cooked rice for this recipe (or 3 cups of dried rice).

Note: Follow instructions on package for stove top preparation or manufacture’s instructions if using a rice cooker.

In a bowl microwave (3-4 minutes on high power) 12 small frozen meatballs. These you can buy prepackaged, or make your own. Remove from microwave.

RELATED: Homemade Meatballs

In the same bowl that the meatballs were heated in, add 1 1/2 cups of thawed frozen peas, tomato paste, and 1 tablespoon of Italian spice mix (dried oregano, marjoram, thyme, basil, rosemary, and sage).

Once the rice has cooked, transfer it to a large bowl and cool it for about 10 minutes. Next mix in one cup of each: shredded parmesan, asiago, and Romano cheese. Mix well with a spoon.

Now to make the rice ball…

First, scoop a large spoonful of rice.

Then, create a “little pocket” in the middle and place one meatball, tomato paste, and pea mixture into it.

Scoop a little more rice and mold it around meatball mixture and press it all together gently.

On to the breading. This is where the rice ball gets its crunchy outer crust and seals in the juices and delicious flavor of its inner contents.

This is how I like to set up my breading and frying station: eggs (four eggs, beaten), breading  (I like Progresso with Italian spices) and deep fryer.

It’s best if you set this up ahead of time. That way, you can easily move from forming a rice ball, to breading it in one felled swoop.

But don’t let the the rice ball sit in the beaten eggs too long. Just move it along from one bowl to the other.
It’s also at this time that you will want to prepare your deep fryer. Heat the oil to 350 degrees F. And, be sure to add enough vegetable oil per manufacturer’s instructions.
Note: Do not overfill with oil.

Breading of the rice ball goes very quickly…

In no time, you will have enough rice balls to deep fry.

When the rice balls have been breaded, drop them directly into the hot oil.

Note: Only prepare bread enough rice balls to fit within the space of the deep fryer.

Crowding the deep fryer will cause the rice balls to stick and not cook through properly.

Deep fry rice balls until golden brown. This should take approximately 3-4 minutes, maybe a bit longer. Just keep an eye on it.
Once cooked, remove the rice balls with a metal slotted spoon and place them on a sprayed cooling rack.

While you are waiting for the rice balls to cook,  heat your marinara sauce. I usually use Rao’s Marinara Sauce, although you can definitely make your own homemade marinara sauce recipe just as easily.

RELATED: Lidia’s Homemade Marinara Sauce

When ready, ladle the marinara sauce in the bottom of your bowl.
Add rice ball. Serve. Enjoy!

For more delicious main dish meals, be sure to check out my Pinterest Board: Dinner Recipes from Wisconsin Homemaker.

5 from 2 votes

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Sicilian Rice Balls {Arancini di Siciliani}

Sicilian Rice Balls are one of those Italian Easter Recipes (or Christmas) that's also great anytime of the year when you need a quick meal on-the-go.

Course Main Course

Cuisine Italian

Keyword 60-minutes-or-less, holiday recipe, meatball, rice, rice ball

Prep Time 40 minutes

Cook Time 10 minutes

Total Time 50 minutes

Servings 12 servings

Calories 671 kcal

Author Deborah L Melian

Ingredients

• 4 1/2 cups marinara sauce
• 12 small meatballs frozen or homemade
• 6 cups rice cooked (or 3 cups pre-cooked)
• 1 cup parmesan cheese grated
• 1 cup asiago cheese grated
• 1 cup Romano cheese grated
• 1 tbsp Italian Spice Mix
• 4 cups Italian seasoned bread crumbs
• 12 ounces tomato paste
• Vegetable Oil enough for deep frying

Instructions

1. Cook the rice. You will need six (6) cups of cooked rice for this recipe.

2. Next, in a bowl microwave (3-4 minutes, high power) 12 small frozen meatballs. Remove from microwave.

3. To the meatballs, add 1 1/2 cups of thawed frozen peas, tomato paste and Italian spice.

4. In a separate bowl add 6 cups of cooled, cooked long grained rice and one cup of each: shredded parmesan, asiago, and Romano cheese. Mix well.

5. To make the rice ball, scoop a large spoonful of rice. Create a "little pocket" in the middle and place one meatball, tomato paste and pea mixture into it. Scoop a little more rice and mold it around meatball mixture. Press it all together gently.

6. Once a rice ball is formed, dip quickly but completely in beaten eggs and roll in bread crumbs.
7. Heat the oil in your deep fryer to 350 degrees F. Use a frying thermometer if necessary. Add enough oil per manufacturer's instructions. (Do not overfill with oil.)
8. Place rice balls in hot oil. Drop them in gently. Do not overcrowd the fryer or the rice balls will not cook through or could stick together.
9. Deep fry until golden brown. This should take approximately 3-4 minutes, maybe a bit longer.

10. Once cooked, remove rice balls with a metal slotted spoon and place them on a sprayed cooling rack.

11. When all are cooked, ladle the marinara sauce in the bottom of each bowl and add a rice ball. Serve. Enjoy!

Nutrition Facts

Sicilian Rice Balls {Arancini di Siciliani}

Amount Per Serving (1 serving)

Calories 671 Calories from Fat 108

% Daily Value*

Total Fat 12g 18%

Saturated Fat 6g 30%

Cholesterol 30mg 10%

Sodium 1619mg 67%

Potassium 858mg 25%

Total Carbohydrates 112g 37%

Dietary Fiber 5g 20%

Sugars 9g

Protein 25g 50%

Vitamin A 21.6%

Vitamin C 16.8%

Calcium 41.5%

Iron 27.6%

* Percent Daily Values are based on a 2000 calorie diet.