Arancini al Ragù

Name: Arancini al Ragù
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 400g risotto rice, cooked and cooled; 200g beef mince; 100g fresh mozzarella, diced small; 1 egg, beaten; 100g dried breadcrumbs; 200g crushed tomatoes; 1 small onion, diced; 1 tbsp olive oil; vegetable oil for frying; salt and pepper to taste

Crispy Sicilian rice balls filled with savoury meat ragù and melted mozzarella. Making sure the rice is fully cooled before mixing in the egg lets it hold together when shaped, rather than turning sticky and impossible to form.

Total time

70 min

Prep

40 min

Cook

30 min

Difficulty

medium

Cuisine

Italian

Ingredients

400grisotto rice, cooked and cooled

200gbeef mince

100gfresh mozzarella, diced small

1egg, beaten

100gdried breadcrumbs

200gcrushed tomatoes

1small onion, diced

1 tbspolive oil

vegetable oilfor frying

salt and pepperto taste

Instructions

Make ragù: fry onion in olive oil, add beef mince, brown, add tomatoes, simmer 20 minutes. Cool.

Mix cooled rice with egg and season well.

Shape rice into balls, press a hole, fill with ragù and mozzarella, seal with more rice.

Roll in breadcrumbs.

Deep-fry at 180°C for 4–5 minutes until deep golden. Drain and serve hot.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

494

Protein

28.3g

Fat

18.6g

Carbs

51.9g

Fiber

2.7g

Sodium

395mg

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