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Arancini al Ragù
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.
Ingredients
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.
