My Sicilian Arancini recipe is the ultimate way to turn creamy Arborio rice into crispy, golden bites of heaven. Filled with a savory meat sauce, gooey mozzarella cheese, and sweet peas, these Italian rice balls are perfect for the holidays or any special occasion. With a crunchy breadcrumb coating and a flavorful tomato dipping sauce, these are fun to make and even better to eat!
What are Sicilian Arancini?
Sicilian Arancini are crispy, golden rice balls that are a popular street food from Southern Italy, especially Sicily. Made with Arborio rice (often cooked with chicken broth for extra flavor) and stuffed with a savory filling like meat sauce, mozzarella cheese, and peas, they’re coated in bread crumbs and deep-fried to perfection. Their name comes from "little oranges," because their round shape and golden brown color resemble small oranges. Arancini are a delicious treat with a creamy texture on the inside and a crunchy breadcrumb exterior, making them a favorite appetizer or snack.
Try these Sicilian Arancini with some of my other Sicilian recipes like Rigatoni alla Norma, Pasta c'Anciova, and Stuffed Artichokes. For another quick appetizer try my Toasted Ravioli, Caprese Crostini, or Whipped Ricotta Crostini.
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🌟 Why You'll Love this Recipe
- Classic Sicilian Flavor: These arancini are filled with a rich, savory meat sauce, gooey mozzarella cheese, and sweet peas, giving them that authentic, irresistible Southern Italy taste.
- Perfect for the Holidays: Crispy on the outside, creamy on the inside, these Italian rice balls are festive, fun to make, and sure to impress your guests at any celebration.
- Fun and Satisfying to Make: From forming the rice balls to deep frying them to golden brown perfection, this recipe is hands-on, rewarding, and absolutely worth the effort!
🥘 Ingredients
- Olive Oil: The key to perfectly sautéed aromatics, olive oil provides a flavorful base for both the rice and the meat sauce. Its richness ties the ingredients together while enhancing the overall taste.
- Arborio Rice: Known for its creamy texture, Arborio rice is the foundation of Sicilian rice balls. It cooks up perfectly with chicken broth for added flavor and binds easily when shaped into balls.
- Chicken Broth: Adds depth and richness to the rice, ensuring every bite is flavorful and moist without being overwhelming.
- Pecorino Romano: This sharp, salty cheese is stirred into the rice for a burst of umami that complements the filling beautifully.
- Celery, Carrot, and Shallots: A classic sofrito trio, these finely diced vegetables form the flavorful base of the meat sauce, adding subtle sweetness and depth.
- Ground Beef: The heart of the savory filling, ground beef is browned and simmered with crushed tomatoes to create a rich, flavorful meat sauce.
- Frozen Peas: A touch of sweetness and a pop of color, peas are a traditional Sicilian addition that balances the richness of the ragu. If you love the addition of peas to pasta, be sure to try my Pancetta Pea Pasta.
- Mozzarella Cheese: Gooey and melty, diced mozzarella is tucked into the center of each arancino for a satisfying, cheesy surprise.
- Breadcrumbs: Coating the rice balls in breadcrumbs creates the crispy, golden brown exterior that makes arancini so irresistible.
- Beaten Eggs: Essential for binding the breadcrumb coating, beaten eggs ensure the rice balls fry up perfectly crispy without falling apart.
- Vegetable Oil: Heated to the perfect temperature for deep frying, vegetable oil creates the golden, crunchy texture that makes arancini so satisfying.
See recipe card for quantities.
🔪 Instructions
Step 1: Prepare the Rice - Sauté chopped onion until golden brown, then cook Arborio rice in chicken stock and butter until absorbed, mix in Pecorino Romano, and let cool.
Step 2: Prepare the Meat Mixture - Sauté diced celery, carrot, and shallot, add garlic, brown ground beef, stir in crushed tomatoes, baking soda, salt, pepper, and peas, simmer, then drain.
Step 3: Shape Arancini - Form cooled rice around mozzarella and meat mixture, creating rice balls, and coat in beaten eggs and breadcrumbs.
Step 4: Preheat Oil - Heat oil in a pot to 360°F for frying.
Step 5: Fry Arancini - Carefully fry rice balls in batches until golden brown and cheese melts, then drain on paper towels.
Step 6: Serve and enjoy with reserved tomato sauce!
👩🏼🍳 Chef's Tip
- Cool the Rice Completely: Spread the cooked Arborio rice onto a baking sheet and let it cool to room temperature before assembling. This prevents the rice mixture from becoming too sticky to handle.
- Don’t Skip the Double Coating: Dip the rice balls in beaten eggs and breadcrumbs for an even layer of coating. This ensures perfectly crispy rice balls that hold their shape during frying.
- Maintain Frying Temperature: Keep the oil at a steady 360°F to achieve a golden brown crust without absorbing excess oil. Use a deep fryer or thermometer to maintain control.
📖 Substitutions & Variations
- Rice Variation: If you don’t have Arborio rice, you can use carnaroli or vialone nano, which are also excellent for achieving a creamy texture. Avoid long-grain rice, as it won’t bind as well for shaping the rice balls.
- Cheese Swap: Don’t have mozzarella? Substitute with caciocavallo cheese for a more traditional Sicilian flavor, or use fontina for a similarly gooey and melty interior.
- Baking Option: To skip deep frying, you can bake the arancini. Place them on a parchment paper-lined baking sheet, brush with vegetable oil, and bake at 400°F until golden brown. While they won’t be as crispy as fried, they’ll still be delicious!
💭 Recipe FAQs
While Arborio rice is traditionally used for arancini due to its creamy texture, you can substitute it with other short-grain rice varieties like Carnaroli or Vialone Nano. Just keep in mind that the texture of the arancini may vary slightly.
Yes, you can prepare the arancini up to the point of frying them ahead of time. Once assembled, store them in the refrigerator for up to 24 hours before frying. Alternatively, you can freeze the assembled arancini for longer storage, then thaw them before frying.
While frying gives the arancini a crispy exterior, you can bake them as a healthier alternative. Preheat your oven to 375°F (190°C) and place the assembled arancini on a baking sheet lined with parchment paper. Bake for about 25-30 minutes, or until golden brown and heated through. Brushing them lightly with olive oil before baking can help achieve a crispy crust.
🥣 Storage & Reheating
Storage: To keep your Sicilian rice balls fresh, place the cooked arancini in an airtight container lined with parchment paper to prevent sticking. Store them in the refrigerator at room temperature for up to 3 days.
Reheating Options:
- Oven: For the best results and to maintain the crispy breadcrumb coating, preheat your oven to 350°F (175°C). Arrange the arancini in a single layer on a parchment paper-lined baking sheet. Heat for about 15-20 minutes, or until golden brown and warmed through evenly.
- Microwave: For a quicker method, place the arancini on a microwave-safe plate and heat on high for 1-2 minutes. While convenient, this may soften the crunchy breadcrumb exterior.
Freezing Tips:
- Uncooked Arancini: To freeze shaped arancini before frying, place them in a single layer on a parchment paper-lined baking sheet and cover with plastic wrap to prevent frost. Freeze until solid, then transfer to an airtight container or freezer-safe bag. Frozen arancini balls can be stored for up to 3 months.
- Cooked Arancini: Allow the crispy rice balls to cool completely on a paper towel-lined plate to avoid excess oil. Once cooled, freeze in a single layer on a parchment paper-lined baking sheet until solid, then transfer to a freezer-safe container. Cooked rice balls can also be stored for up to 3 months.
Reheating Frozen Arancini:
Deep Frying: For perfectly crispy rice balls, heat vegetable oil or canola oil in a deep pot or deep fryer to 350°F (175°C). Fry the frozen arancini for 5-7 minutes, or until they reach a golden brown exterior with a gooey mozzarella cheese center. Use a slotted spoon to remove and drain on a paper towel-lined plate to absorb excess oil.
Oven: Preheat the oven to 350°F (175°C). Arrange the frozen arancini on a baking sheet and bake for 20-25 minutes. This method ensures a golden brown crust while evenly warming the flavorful filling.
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Did you make this recipe? Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating & comment below to let me know how it came out. Thanks for visiting!
📋 Recipe
Sicilian Arancini
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Equipment
- Large pot with lid
- Medium pan
- Large Tray
- Knife
- Colander
- Deep pot or fryer
- Slotted spoon or spider strainer
- Paper towels
- Measuring cups and spoons
Ingredients
Rice:
- 5 tablespoons olive oil
- ¼ onion chopped
- 4 cups chicken stock
- 1 lb Arborio rice
- 8 tablespoons butter
- ½ cup Pecorino Romano shredded or grated
Meat Mixture:
- 1 stalk celery finely diced
- 1 carrot finely diced
- 2 small shallots finely diced
- 3 cloves garlic minced
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 28 ounce can crushed tomatoes
- ¼ teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 cup frozen peas
Assembly & Frying:
- 1 Mozzarella ball diced
- 2 eggs scrambled
- 2 cups plain breadcrumbs
- 3 cups Oil for frying enough to submerge the arancini
Instructions
Rice Preparation:
- In a large pot, heat 5 tablespoons of olive oil over medium heat.
- Add the chopped onion and cook, stirring constantly, until golden brown (about 5-7 minutes).
- Add the chicken stock and 7 tablespoons of butter to the pot.
- Add the rice, stir quickly, then cover with the lid. Cook the rice until the liquid is absorbed, stirring occasionally.
- Once the rice is cooked, stir in the remaining tablespoon of butter.
- Spread the hot rice onto a chilled tray and top with shredded Pecorino Romano.
- Let the rice cool for at least an hour.
Meat Mixture:
- In a pan, heat 2 tablespoons of olive oil over medium heat.
- Add the diced celery, carrot, and shallots. Sauté until soft (about 5 minutes).
- Add the minced garlic and cook for 1 minute, until fragrant.
- Add the ground beef and cook until fully browned, breaking it up with a spoon (about 10 minutes).
- Stir in the crushed tomatoes and baking soda. Season with salt and pepper.
- Add the frozen peas and bring to a boil, then lower the heat and simmer for 30 minutes.
- Drain the meat mixture using a colander, reserving the liquid for dipping sauce.
Assembly & Frying:
- Take a handful of chilled rice and form a pocket in your palm. Add a generous amount of the meat mixture and a piece of diced mozzarella in the center.
- Add another scoop of rice on top and form into a ball, pressing to remove excess moisture.
- Place the formed rice balls on a baking tray lined with parchment paper.
- Dip each rice ball into the scrambled eggs, then roll in breadcrumbs until well coated.
- Heat oil in a pot to 360°F. Fry a few rice balls at a time for about 5-7 minutes, until golden brown and the cheese inside has melted.
- Repeat until all rice balls are cooked.
- Serve the arancini with the reserved tomato sauce.
Video
🌡️ Food safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Sarah
These reminded me of the arancini I grew up eating! Very authentic!
Riley
I really like this method of putting the rice on the sheet pan. This makes making these so much easier!