Arancini are Italian rice croquettes from Sicily. They are typically filled with ragù and meat with a round shape, but some also have a triangular or pear shape.

Other variations include fillings like prosciutto and cheese, spinach and cheese, or even “alla Norma” (eggplant and cheese).

They are a popular snack or finger food that has gained popularity in other parts of the world, too. The name arancini means “little oranges” because these rice croquettes resemble oranges in their shape and color. 

The version I’m sharing below has the classic ragù filling with mozzarella and a coating that I learned from a couple of friends.

Traditionally, arancini are coated with a flour-and-water batter (pastella) and breadcrumbs, but in this version, I use a flour, egg, and breadcrumb coating that holds up well during frying and ends up super crispy and delicious. 

Ingredient Notes

Here are the ingredients you will need to make these Italian rice balls from scratch:

• Short-grain rice – Arborio or Carnaroli.
• Beef broth – You can also use chicken broth if you prefer.
• Saffron – I like to use saffron threads, but if you can only find powdered saffron, that works too. Don’t use turmeric instead because it affects the final flavor of the dish. If you don’t have saffron, you can simply omit it.
• Parmesan – Finely shredded.
• Butter – We use unsalted butter. If you use salted butter, reduce the amount of extra salt you add.
• Ground beef – Beef is a classic choice, but feel free to use ground chicken or pork if you prefer it. Crumbled tofu could be used as a vegetarian alternative. 
• Tomato passata – If you don’t have any tomato passata on hand, you can use crushed tomatoes or tomato puree.
• White onion – I like to use white onion, which is the classic choice. You can use a yellow onion if that’s what you have. 
• Peas – Fresh or frozen, both work.
• Olive oil – For frying the onions and the meat.
• Salt – Enhances the overall flavor; adjust the amount to taste.
• Black pepper – For some extra flavor; adjust the amount to taste.
• Mozzarella ball – We use fresh mozzarella, which is a classic option. You can also substitute pecorino or any firm and melty cheese.
• Eggs – For the coating.
• White flour – Regular all-purpose flour; for the coating.
• Breadcrumbs – Regular, unseasoned breadcrumbs. For a twist, you can try it with panko breadcrumbs (absolutely not traditional, but it gives a very nice crunch to the arancini).
• Vegetable oil – Or another neutral-tasting oil, such as canola oil.

How to Make Arancini Balls – Step-by-Step Instructions

First, cook the rice. Add the rice, broth, and saffron to a pot, bring it to a boil over medium heat, and cook until the rice is tender and the liquid has absorbed. Stir occasionally.

Stir in the grated Parmesan and butter. Then transfer the rice to a bowl and allow it to cool.

In a frying pan, sauté the onions until golden and fragrant. Then add the ground beef, salt, and black pepper. Cook until browned.

Stir in the peas and tomato passata and cook for 2-3 minutes. Then remove the pan from the heat and set it aside.

Drain the mozzarella and cut it into small cubes.

Next, set up the coating station: Place the flour in a shallow bowl. Crack the eggs and whisk them in another shallow bowl. Place the breadcrumbs in a third bowl.

With clean hands, place a big scoop of rice in the palm of your hand and form a small bowl shape.

Now add a spoonful of the filling and a cube of the mozzarella in the middle.

Then cover it with another scoop of rice and form a ball with both hands. Making sure the filling stays in the center.

Set the rice ball aside and repeat the process until you’ve used up all of the rice.

Next, roll the arancini in flour until they are fully coated, then dip them in the whisked egg, and finally coat them in breadcrumbs.

Repeat until all the arancini are coated.

Now, heat vegetable oil in a deep pot over medium heat to about 350 degrees Fahrenheit (175 degrees Celsius) and fry the arancini in batches until golden brown on all sides. Turn them occasionally.

When they are done, remove them from the pot with a slotted spoon and place them on a plate lined with paper towels.

Then serve them right away and enjoy!

Storage Tips

Arancini are best eaten right after being fried, but if you have leftovers, allow them to cool and then store them in a sealed container in the fridge for up to 3-4 days.

You can reheat them in the air fryer or oven at a low temperature. 

Related Recipes

If you enjoyed these Arancini, here are more Italian recipes that you should try next:

• Rosemary Focaccia
• Italian Meatballs in Tomato Sauce (Polpette al Sugo)
• Cannoli (w/ Sweet Ricotta Filling)
• Classic Bruschetta (coming soon!)