This classic Sicilian Rice Balls recipe (Arancini di Siciliani) uses homemade meatballs, cheese, and short-grain rice fried to golden brown.
How to Make Sicilian Rice Balls or Arancini di Siciliani
Sicilian Rice Balls or Arancini di Siciliani is a meal in itself. With just a bit of preparation, you too can serve it up at a family gathering for Easter or Christmas or anytime to eat it on the go. It’s delizioso!
Year’s ago a close 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.
The recipe was handed down from her own mother and grandmother who had taught her and now she was sharing with me this treasured recipe. 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 during Easter or Christmas or even eaten on-the-go or when you want to dine al fresco.
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.
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!
My best recommendation, however, is to read through all of the instructions first, so that you know what is coming next.
In simplest terms, you’ll first make the rice ball, next bread it, fry it, then eat it.
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.
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 with my easy Homemade Meatballs Recipe. Remove from microwave.
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 this 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 balls…
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.
Set up your breading and frying station similar to pictured below. I have eggs (four eggs, beaten), breading (I like Progresso with Italian spices) and a 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, followed by frying it in one felled swoop.
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.
As you bread your rice balls, don’t let the the rice balls sit in the beaten eggs for too long. Just move it along from one bowl to the other.
As you’ll find, breading of the rice ball goes very quickly…
Thus, in no time at all, 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. And, crowding the deep fryer will only 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, you can 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.
When ready, ladle the marinara sauce in the bottom of your bowl.
Add a rice ball. Serve. Enjoy!
For more delicious main dish meals, be sure to check out my Pinterest Board: Dinner Recipes from Wisconsin Homemaker.
Sicilian Rice Balls {Arancini di Siciliani}
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
- Cook the rice. You will need six (6) cups of cooked rice for this recipe.
- Next, in a bowl microwave (3-4 minutes, high power) 12 small frozen meatballs. Remove from microwave.
- To the meatballs, add 1 1/2 cups of thawed frozen peas, tomato paste and Italian spice.
- 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.
- 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.
- Once a rice ball is formed, dip quickly but completely in beaten eggs and roll in bread crumbs.
- 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.)
- 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.
- Deep fry until golden brown. This should take approximately 3-4 minutes, maybe a bit longer.
- Once cooked, remove rice balls with a metal slotted spoon and place them on a sprayed cooling rack.
- When all are cooked, ladle the marinara sauce in the bottom of each bowl and add a rice ball. Serve. Enjoy!
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