Mini arancini balls
Discover the ultimate recipe for Mini Arancini Balls, featuring creamy chicken gravy, tender white rice, and a delicious blend of mozzarella and parmesan cheeses. Enhanced with crispy prosciutto, pine nuts, and a golden breadcrumb coating, these bite-sized delights are perfect for any occasion. Ready to impress your guests? Dive into this irresistible Italian classic!
Cook time 40 min
Prep time 310 min
Ingredients:
2 cups chicken gravy1 cup white rice
1 tbsp butter
1 onion
3 slices prosciutto
2 tbsp pine nuts
1 cup mozzarella cheese
1/2 cup grated parmesan cheese
1/3 cup all-purpose white wheat flour
2 eggs
3 cups bread crumbs
Mini arancini balls are a delightful Italian appetizer that packs a punch in both flavor and texture. These bite-sized delights feature a crispy outer layer with a gooey, cheesy center. They're perfect for parties, gatherings, or just as a special treat to enjoy at home. Let's dive into making these delicious mini arancini balls using simple and readily available ingredients.
Instructions:
- In a medium saucepan, bring the chicken gravy to a boil.
- Add the white rice, reduce heat to low, and cover. Simmer for about 15-20 minutes or until the rice is tender and has absorbed the gravy. Remove from heat and set aside to cool.
- In a large skillet, melt the butter over medium heat.
- Add the finely chopped onion and cook until softened, about 5 minutes.
- Stir in the chopped prosciutto and toasted pine nuts, cooking for an additional 3-4 minutes.
- Incorporate the cooked rice into the onion mixture, stirring well to combine.
- Remove the skillet from heat and let the mixture cool slightly.
- Once cooled, add the diced mozzarella cheese and grated parmesan cheese to the rice mixture. Mix thoroughly.
- Take a small amount of the rice mixture (roughly a tablespoon) and roll it into a ball with your hands, about the size of a large marble. Repeat with the remaining rice mixture.
- Place the all-purpose flour in one shallow dish, the beaten eggs in another, and the bread crumbs in a third.
- Roll each rice ball first in the flour, then dip it in the beaten eggs, and finally roll it in the bread crumbs until fully coated.
- In a deep frying pan or deep fryer, heat enough oil to submerge the arancini balls to 350°F (175°C).
- Carefully add a few arancini balls at a time, frying them until golden brown and crispy, about 3-4 minutes. Turn them occasionally to ensure even browning.
- Remove the arancini balls with a slotted spoon and drain them on paper towels to remove excess oil.
- Serve the mini arancini balls hot, with your favorite dipping sauce if desired. Enjoy!
Tips:
- Ensure the rice is fully cooked but not overdone; it should be slightly firm to hold its shape.
- Chill the rice mixture before forming the balls to make them easier to handle.
- When shaping the arancini, wet your hands slightly to prevent the rice from sticking.
- Double-coating the balls in egg and breadcrumbs will result in an extra crunchy exterior.
- Fry the arancini in batches to avoid overcrowding the pan, which can lower the oil temperature and make them greasy.
Mini arancini balls are a true crowd-pleaser, bringing together the rich flavors of prosciutto, melted mozzarella, and nutty pine nuts within a golden, crispy shell. By following these tips and techniques, you can create a batch of these delectable bites that will impress your family and guests. Enjoy these savory treats as an appetizer or a tasty snack, and savor the incredible taste of homemade Italian cuisine.
Nutrition per serving
22 ServingsCalories 150kcal
Protein 6g
Carbohydrates 20g
Fiber 0.95g
Sugar 1.38g
Fat 4.58g
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