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!
- 23 Apr 2024
- Cook time 40 min
- Prep time 310 min
- 22 Servings
- 11 Ingredients
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.
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 Facts | |
|---|---|
| Serving Size | 63 grams |
| Energy | |
| Calories 150kcal | 6% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 20g | 6% |
| Fiber 0.95g | 3% |
| Sugar 1.38g | 1% |
| Fat | |
| Fat 4.58g | 5% |
| Saturated 1.59g | 5% |
| Cholesterol 24mg | - |
| Vitamins | |
| Vitamin A 24ug | 3% |
| Choline 20mg | 4% |
| Vitamin B1 0.20mg | 17% |
| Vitamin B2 0.11mg | 8% |
| Vitamin B3 1.41mg | 9% |
| Vitamin B6 0.06mg | 4% |
| Vitamin B9 44ug | 11% |
| Vitamin B12 0.16ug | 6% |
| Vitamin C 0.61mg | 1% |
| Vitamin E 0.23mg | 2% |
| Vitamin K 1.87ug | 2% |
| Minerals | |
| Calcium, Ca 80mg | 6% |
| Copper, Cu 0.08mg | 0% |
| Iron, Fe 1.27mg | 12% |
| Magnesium, Mg 16mg | 4% |
| Phosphorus, P 90mg | 7% |
| Potassium, K 90mg | 3% |
| Selenium, Se 8ug | 14% |
| Sodium, Na 200mg | 13% |
| Zinc, Zn 0.71mg | 6% |
| Water | |
| Water 30g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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