Arancini, or rice balls, are a family favorite any time, but they are a Thanksgiving tradition. My grandmother, Rose, made them every year as far back as I can remember. They were lovingly referred to as “those damn balls” by my grandmother, because they were a good deal of work for her as she would make, 80 or 90 for a holiday. And she would make them the morning of such holiday, wanting them to be fresh and hot for us. My mother referred to them the same way since everyone would enjoy the rice balls during appetizers and plead full by the time dinner was served. In all actuality, it was more than just the balls that made us full, as every holiday is one long food-fest at our house. Unfortunately, the arancini always took the blame, but we’ve yet to strike them from the menu.
Tip: The rice cannot be made in a rice cooker because it needs to be sticky.
Ingredients
Makes about 30
- 2 cups raw, long grain white rice (Mahatma / MJB was the rice my grandmother used)
- 3/4 – 1 stick butter
- 1 handful grating cheese (Pecorino, Romano, Parmesan or a blend)
- 3 or 4 eggs, separated
- plain bread crumbs
- meatballs, smashed with enough sauce to keep them moist
- mozzarella, cut into small bits
- raw peas
- flour
Instructions
- Cook 2 cups of raw rice. Immediately put cooked rice in a large baking pan and add the butter and a handful of grated cheese. Mix through to melt. The mixture should be sticky.
- Place 1 or 2 of the eggs yolks into the rice mixture and mix well. Let the rice cool so it’s easier to work with.
- Place bread crumbs in a bowl. Beat egg whites but do not beat them frothy.
- In another bowl, smash the meatballs with a little sauce.
- Fill a small pot with peanut oil or grapeseed oil (or prepare your deep fryer).
- Smear small handful of rice mixture from the palm of your hand to your fingers. Add a small amount of meatball in the middle of your palm. Add a piece of mozzarella and a single pea to the center. You can use a ice cream scoop to form a ball of rice and then use your thumb to create a hole for the filling. Add a little more rice to cover the filloing and compress tightly and roll between your hands to shape like a large meatball.
- Roll ball into flour to coat lightly, then into egg whites, then into the breadcrumbs.
Alternative method: make a slurry of milk and flour instead of using the flour and egg whites. This makes a crispier arancini. - Deep fry the ball until golden brown.
- Drain on paper towels. Serve warm. Balls can be kept warm in a heated oven.
