Cheesy Sicilian Arancini Balls Recipe
Picture yourself sinking your fork into a crisp, golden shell that gives way to a molten center of creamy risotto and gooey mozzarella—welcome to the irresistible world of Cheesy Sicilian Arancini Balls. These delightful Italian treats never fail to steal the spotlight, whether you’re sharing them with friends or indulging in a cozy night at home. With their punchy flavors, contrasting textures, and outright comfort factor, these arancini are truly a labor of love that pays off with every single bite.
Ingredients You’ll Need
Whipping up these Cheesy Sicilian Arancini Balls is delightfully simple, especially when you gather the right ingredients. Each component plays a vital role in building the perfect balance of flavor and crunch, so don’t skimp on any detail—your taste buds will thank you!
- Cooked risotto: Cold, well-seasoned risotto makes the perfect base; chilling it helps the balls keep their shape.
- Mozzarella cheese: Choose a block of mozzarella and cut it into cubes to guarantee gooey centers in every arancini.
- All-purpose flour: Coats the rice balls to help the breading adhere better and gives maximum crunch.
- Large eggs: Beaten eggs add “glue” for the breadcrumbs to stick so your arancini fry up golden and crisp.
- Breadcrumbs: Classic breadcrumbs offer just the right texture; feel free to use panko for extra crunch.
- Vegetable oil: Neutral oil is ideal for deep frying and ensures the arancini cook evenly without any unwanted flavor.
- Marinara sauce: A warm bowl of rich, tangy marinara is the essential dip for serving—the perfect complement to the cheesy filling.
How to Make Cheesy Sicilian Arancini Balls
Step 1: Prepare the Rice Balls
Scoop up about two tablespoons of your chilled risotto and place it in the palm of your hand. Gently flatten the mound, then nestle a cube of mozzarella cheese in the center. Carefully wrap the risotto around the cheese, sealing it so no cheese escapes during frying. Roll between your palms to form a tight, compact ball. Repeat with the rest of the risotto and mozzarella cubes, and soon you’ll have a tray of tempting morsels ready to roll.
Step 2: Dredge and Coat
Set up a simple breading station: one bowl of flour, one of beaten eggs, and one of breadcrumbs. Working one at a time, roll each risotto ball in flour until it’s lightly dusted, then dip it into the beaten eggs, making sure it’s evenly coated. Finish by rolling it in breadcrumbs for that essential crispiness. Arrange the finished balls on a tray so they’re ready for their chill session.
Step 3: Chill to Firm
This may be the hardest part—waiting! Place the breaded balls in the refrigerator for at least 30 minutes. This crucial step helps the arancini keep their shape when fried, so don’t skip it. The wait will be worth it, trust me—your Cheesy Sicilian Arancini Balls will fry up flawlessly.
Step 4: Fry to Golden Perfection
Heat about two inches of vegetable oil in a deep skillet or sturdy pot to 350°F. Working in batches, gently lower the balls into the hot oil, turning them occasionally for even browning. In just 3–4 minutes, you’ll see the exteriors turn perfectly golden and enticingly crisp. Remove with a slotted spoon and let drain on paper towels to keep them light and not greasy.
Step 5: Serve and Savor
Arrange your piping hot, fragrant arancini on a platter and serve them with a generous bowl of marinara dipping sauce. Each bite will reward you with melty cheese and flavor-packed risotto—classic comfort food made even better.
How to Serve Cheesy Sicilian Arancini Balls
Garnishes
Brighten your platter with fragrant, freshly chopped parsley or basil sprinkled on top of your Cheesy Sicilian Arancini Balls. A dusting of grated Parmesan cheese adds savory intensity and a final flourish that makes every bite extra special. For a pop of color, try a few lemon wedges on the side—the acidity cuts through the richness beautifully.
Side Dishes
Balance out the cheesy richness with a crisp green salad tossed in a zesty vinaigrette, or serve alongside roasted seasonal vegetables for a complete meal. A simple antipasto platter with olives, artichokes, and cured meats brings out the Sicilian spirit, while a bowl of hearty Italian soup can make these arancini the star of a cozy dinner at home.
Creative Ways to Present
For a fun party twist, skewer each arancini with a decorative toothpick for easy grabbing, or pile them high on a rustic wooden board with bowls of marinara sauce for dipping. Try serving mini arancini as sliders, tucked into soft buns with a dollop of sauce, or nestle them in individual cupcake wrappers for stylish, no-mess entertaining.
Make Ahead and Storage
Storing Leftovers
If you somehow manage to have leftover Cheesy Sicilian Arancini Balls, let them cool completely before transferring to an airtight container. Store them in the refrigerator for up to three days; they’ll reheat beautifully and stay crisp when treated right.
Freezing
Want to prepare ahead? After breading (but before frying), place the arancini on a baking sheet and freeze until solid. Transfer to a freezer bag or container and keep for up to two months. Fry directly from frozen, adding a few extra minutes to the cook time—you’ll have golden, gooey arancini on demand!
Reheating
To bring leftover arancini back to life, pop them in a 350°F oven or air fryer for 10–12 minutes until hot and crisp. Avoid the microwave if you can; it’ll soften the crust and steal that satisfying crunch that makes these balls so special.
FAQs
Can I make Cheesy Sicilian Arancini Balls with leftover risotto?
Absolutely! Leftover risotto works perfectly because it’s already cold and sticky, which helps the arancini hold their shape. Just make sure your risotto is well seasoned before shaping the balls.
Is it possible to bake instead of fry arancini?
Yes—simply brush the breaded balls with a little oil, arrange them on a baking sheet, and bake at 400°F for 20–25 minutes, flipping halfway through. They’ll still be golden and delicious, with a little less mess and oil.
What fillings can I use besides mozzarella?
Beyond mozzarella, you can tuck in a bit of cooked peas, diced ham, or even chopped sundried tomatoes for a flavor twist. Just keep the pieces small so the balls are easy to seal and fry.
Can I use different cheeses inside?
Definitely! Fontina, provolone, or smoked scamorza are wonderful alternatives to mozzarella if you want to experiment. Just pick a cheese that melts well for that signature gooey center.
How do I keep my Arancini from falling apart during frying?
Make sure your risotto is chilled, the balls are well-sealed, and that you don’t skip the chilling step after breading. Handle them gently when moving them into the oil, and use just enough oil to fully submerge each ball for even cooking.
Final Thoughts
Trust me, once you make a batch of Cheesy Sicilian Arancini Balls, you’ll be hooked—these crispy, cheesy delights have a way of winning hearts at any table. So gather your ingredients, call over a friend or two, and let yourself be transported to Sicily, one delicious bite at a time!
Print
Cheesy Sicilian Arancini Balls Recipe
- Total Time: 40 minutes (plus chilling time)
- Yield: 18 arancini 1x
- Diet: Vegetarian
Description
Indulge in these delightful Cheesy Sicilian Arancini Balls, crispy on the outside with a gooey, cheese-filled center. A perfect appetizer for any occasion!
Ingredients
Risotto:
- 3 cups cooked and cooled risotto (made with Parmesan and seasoned to taste)
Cheese Filling:
- 4 ounces mozzarella cheese, cut into ½-inch cubes
Breading:
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 ½ cups breadcrumbs
Others:
- vegetable oil for frying
- marinara sauce for serving
Instructions
- Prepare Arancini: Scoop about 2 tablespoons of risotto into your hand, flatten slightly, and place a cube of mozzarella in the center. Enclose the cheese with the risotto, shaping into a ball.
- Breading: Roll each ball in flour, dip into beaten eggs, and coat with breadcrumbs. Place on a tray and refrigerate for at least 30 minutes to firm up.
- Frying: Heat 2 inches of vegetable oil in a deep skillet or pot to 350°F. Fry arancini in batches for 3–4 minutes, turning occasionally, until golden brown and crispy.
- Serve: Remove with a slotted spoon and drain on paper towels. Serve hot with marinara sauce for dipping.
Notes
- Using chilled risotto makes shaping easier.
- You can add peas or diced ham inside for a traditional Sicilian touch.
- To bake instead, brush with oil and bake at 400°F for 20–25 minutes, flipping halfway through.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 3 arancini
- Calories: 320
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 55 mg
