Cheesy Mozzarella Arancini (Classic Italian Rice Balls) with Marinara Sauce

Rice balls were made to party. And these mozzarella stuffed ones really hit the spot. They take a bit of time to make but are a major crowd pleaser, so make ’em in the morning, reheat in the oven right before serving and dip in our simple marinara sauce.

Prep Time
Cook Time
Total
Servings
Ingredients
  • 2 cups arborio rice or another short grain variety
  • 4 cups low sodium chicken stock or water
  • 2 Tbsp. olive oil
  • 1 tsp. salt
  • 5 eggs
  • 2 cups grated parmesan or pecorino romano cheese
  • 1 cup ricotta cheese
  • 2 cups shreded mozzarella
  • 2 cups bread crumbs
  • 1 cup vegetable oil (for frying)
  • marinara sauce, for dipping
  • basil, for garnish

Let's go

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  1. Make the rice. In a medium saucepan, bring the chicken stock and 2 Tablespoons olive oil to a boil. Add in the rice, stir, and turn down heat to a simmer. Cook the rice, uncovered, until al dente so that it is cooked through, but still a little firm, about 12 minutes.
  2. Drain the rice if water is left, spread out on a cookie sheet covered in foil or parchment paper to cool to room temperature.
  3. In a medium sized bowl, beat together 3 of the eggs. Then add in 1 cup of the parmesan cheese, 1 teaspoon of salt, 1/2 cup bread crumbs mozzarella cheese, and then the rice. Mix together with a fork.
  4. Put a new sheet of foil or parchment paper on the cookie sheet, roll out 20-25 balls, depending on the size and place back on the cookie sheet. If hands get sticky and messy after a couple of balls, clean them with warm water, dry and begin again.
  5. Put the remaining 1 1/2 cups bread crumbs in a medium sized bowl. Beat together the 2 remaining eggs in another small-medium sized bowl.
  6. Roll the balls in the eggs and then in the bread crumbs. Reserve back on the cookie sheet.
  7. In a large, deep sauté pan or skillet, heat 1 cup of oil. Once the temperature reaches 375° F or has been heating for approximately 4 minutes on high heat, drop in one of the balls to test out the temperature. It should begin to brown and sizzle, but the oil should not spatter and go in the air. If the oil spatters up, it is too hot. If the ball begins to simmer and brown, you’re good to go. Add in a batch of the balls so they are not touching. Finish the second and third batches as needed.
  8. With a slotted spoon or tongs, turn to brown each side, approx. 4 minutes total.
  9. Take out and place on a separate cookie sheet that is covered with foil or parchment paper.
  10. Serve immediately or cover and reheat when ready to serve. If reheating, turn on oven to 400° F and cook for 5 minutes. Taste a ball and ensure it’s heated through. If not, add back in for a couple of minutes.
  11. Serve with our easy marinara sauce and garnish with basil.

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