Cheesy Sicilian Arancini Balls Recipe
If you’re looking for a crowd-pleasing appetizer that’s crispy, golden, gooey, and packed with Italian flavor, these Cheesy Sicilian Arancini Balls are about to steal your heart. Imagine tender Arborio rice wrapped around a melty mozzarella center, all covered in a crunchy breadcrumb shell and served with a tangy marinara dip. They’re the kind of bite-sized treat that disappears in minutes at any gathering, but I guarantee you’ll want to keep a few back just for yourself! With simple ingredients and straightforward steps, this classic Sicilian dish brings a taste of Italy to your kitchen and will have everyone reaching for seconds.
Ingredients You’ll Need
You won’t believe how simple these Cheesy Sicilian Arancini Balls are to pull together! Each ingredient plays a crucial role, from the creamy rice to that irresistible cheesy middle and the crispy exterior. Gather your staples, and let’s create a little magic.
- Arborio rice (2 cups, cooked and cooled): The starchy, short-grain rice gives each arancini its signature creamy texture and holds everything together beautifully.
- Parmesan cheese (1/2 cup, grated): Adds a salty, nutty kick that deepens the flavor of the rice mixture.
- Mozzarella cheese (1/2 cup, cubed into 1/2-inch pieces): The melty, stretchy heart of every Cheesy Sicilian Arancini Ball—don’t skimp on this!
- Marinara sauce (1/4 cup): Infuses the rice with a subtle tang and keeps everything moist.
- Large eggs (2, lightly beaten): Essential for binding and giving the breading its lovely golden finish.
- All-purpose flour (1/2 cup): Helps the egg and breadcrumb coating stick perfectly to each rice ball.
- Italian-style breadcrumbs (1 cup): The secret to that irresistible, shatteringly crisp shell.
- Salt (1/2 teaspoon): Seasoning that brings out all the savory flavors.
- Black pepper (1/4 teaspoon): Adds just a hint of gentle warmth.
- Chopped parsley (1 tablespoon, optional): For a pop of color and a little herbal freshness—totally optional, but lovely.
- Vegetable oil (for frying): Neutral and perfect for getting that deep golden crunch.
How to Make Cheesy Sicilian Arancini Balls
Step 1: Mix the Rice Filling
Start by grabbing a large mixing bowl and combining your cooled Arborio rice, grated Parmesan cheese, salt, pepper, and marinara sauce. Stir everything together until you’ve got a cohesive, slightly sticky mixture. This is the flavorful heart of your Cheesy Sicilian Arancini Balls, so taste and adjust the seasoning if you’d like a little extra punch.
Step 2: Shape and Fill the Balls
Scoop out about two tablespoons of the rice mixture and flatten it gently in your hand. Place one cube of mozzarella right in the center, then carefully wrap the rice around the cheese, rolling it into a tight, smooth ball. This is where the magic happens, and you’ll want to make sure the mozzarella is completely encased so it stays perfectly gooey inside!
Step 3: Set Up Your Breading Station
Prepare a three-part breading station: one shallow bowl with flour, another with the beaten eggs, and a third with Italian-style breadcrumbs. This assembly line will help you coat each Cheesy Sicilian Arancini Ball evenly for ultimate crunch.
Step 4: Bread the Arancini
Roll each rice ball in flour first, then dip it in the beaten eggs, and finish by rolling it in breadcrumbs. Make sure every inch is covered—this triple-layer coating is what creates that signature crispy shell once fried.
Step 5: Fry to Golden Perfection
Heat about two inches of vegetable oil in a deep skillet or heavy pot to 350°F (175°C). Carefully lower the arancini into the oil in batches, frying for 3 to 4 minutes, turning occasionally until they’re deeply golden and crisp all over. Transfer to a paper towel-lined plate to drain, and resist the urge to eat them all before serving!
How to Serve Cheesy Sicilian Arancini Balls
Garnishes
A sprinkle of fresh chopped parsley over your freshly fried Cheesy Sicilian Arancini Balls adds a vibrant pop of color and a touch of herbal brightness. For extra Italian flair, grate a little more Parmesan over the top just before serving.
Side Dishes
These arancini are absolutely perfect with a bowl of warm marinara sauce for dipping. Pair them with a crisp green salad dressed in lemony vinaigrette or some roasted vegetables to round out your appetizer spread.
Creative Ways to Present
For a fun party twist, serve Cheesy Sicilian Arancini Balls on skewers or nestle them in mini cupcake liners for easy grab-and-go bites. You can even arrange them on a platter with flag picks and a choice of dipping sauces like pesto or spicy arrabbiata to really wow your guests.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Cheesy Sicilian Arancini Balls (lucky you!), transfer any cooled leftovers to an airtight container. They’ll keep in the fridge for up to three days, and the flavor is just as dreamy when reheated.
Freezing
These arancini freeze beautifully! Lay the uncooked, breaded rice balls on a baking sheet and freeze until solid, then transfer to a zip-top bag or airtight container. They’ll keep for up to two months, ready to fry straight from the freezer whenever you crave a cheesy treat.
Reheating
To restore the crispy exterior, reheat refrigerated or frozen Cheesy Sicilian Arancini Balls in a 350°F (175°C) oven or air fryer for 10 to 12 minutes. This brings back that golden crunch without drying out the cheesy, gooey center.
FAQs
Can I use a different type Appetizer
Arborio rice is traditional for Sicilian arancini because of its creamy, sticky texture, but you can experiment with other short-grain varieties. Just make sure your rice is starchy enough to hold together when forming the balls.
Are Cheesy Sicilian Arancini Balls gluten-free?
As written, they aren’t gluten-free due to the flour and breadcrumbs. However, you can easily substitute gluten-free flour and breadcrumbs to make a version everyone can enjoy.
What oil is best for frying arancini?
A neutral, high-heat oil like vegetable, canola, or sunflower oil works best. These oils let the flavors of the Cheesy Sicilian Arancini Balls shine without any unwanted aftertaste.
Can I bake these instead of frying?
You can! Place the breaded arancini on a parchment-lined baking sheet, spray or brush them with oil, and bake at 400°F (200°C) for 20-25 minutes, turning once, until golden and crisp. They’re a bit lighter but still delicious.
What other fillings can I try?
For a fun twist, tuck in a few cooked peas, a bit of finely chopped ham, or even a dab of pesto alongside the mozzarella. The classic Cheesy Sicilian Arancini Balls are endlessly customizable!
Final Thoughts
If you’ve never tasted homemade Cheesy Sicilian Arancini Balls, you’re in for a treat that’s crispy, cheesy, and utterly comforting. Gather your favorite people and give this recipe a try—you’ll have everyone raving and reaching for just one more!
Print
Cheesy Sicilian Arancini Balls Recipe
- Total Time: 45 minutes
- Yield: 12 arancini balls 1x
- Diet: Vegetarian
Description
Deliciously crispy on the outside and cheesy on the inside, these Cheesy Sicilian Arancini Balls are a classic Italian appetizer made from creamy Arborio rice filled with mozzarella and Parmesan cheeses, coated in breadcrumbs, and fried to golden perfection. Perfect for entertaining or a comforting snack accompanied with marinara sauce.
Ingredients
Rice Mixture
- 2 cups cooked Arborio rice (cooled)
- 1/2 cup grated Parmesan cheese
- 1/4 cup marinara sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped parsley (optional)
Filling
- 1/2 cup mozzarella cheese (cubed into small 1/2-inch pieces)
Breading Stations
- 1/2 cup all-purpose flour
- 2 large eggs (lightly beaten)
- 1 cup Italian-style breadcrumbs
For Frying
- Vegetable oil for frying (about 2 inches deep)
Instructions
- Prepare the Rice Mixture: In a large bowl, combine the cooled Arborio rice, grated Parmesan cheese, salt, pepper, marinara sauce, and chopped parsley if using. Mix thoroughly until evenly combined to create a sticky and flavorful rice base.
- Form the Arancini Balls: Take about 2 tablespoons of the rice mixture and flatten it slightly in your palm. Place one cube of mozzarella cheese in the center, then carefully wrap the rice around the cheese, shaping it into a compact ball. Repeat this process until all the rice mixture is used.
- Set Up Breading Stations: Arrange three shallow bowls—one with all-purpose flour, one with beaten eggs, and one with Italian-style breadcrumbs. Roll each rice ball in flour first, ensuring an even coat, then dip in the beaten eggs, and finally coat thoroughly with breadcrumbs.
- Heat the Oil: Pour vegetable oil into a deep pot or skillet to a depth of about 2 inches. Heat the oil to 350°F (175°C), using a thermometer for accuracy to ensure proper frying temperature.
- Fry the Arancini: Fry the breaded rice balls in batches to avoid overcrowding. Cook each batch for 3 to 4 minutes, turning occasionally to achieve an even golden brown crust. Use a slotted spoon to transfer the fried arancini to a plate lined with paper towels to drain excess oil.
- Serve Warm: Serve the arancini balls warm with extra marinara sauce for dipping and an optional sprinkle of fresh parsley for added color and flavor.
Notes
- If the rice mixture is too soft to handle, chill it in the refrigerator for 20-30 minutes to firm up.
- For added flavor and texture, you can mix in cooked peas or finely chopped ham into the rice mixture before shaping.
- These arancini balls can be prepared ahead of time and kept refrigerated, then reheated in the oven or air fryer to maintain their crispiness.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 arancini ball
- Calories: 190
- Sugar: 1g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 45mg
