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Meat, Italy

Arancini with ragù and green salad

Arancini with ragù are breaded, fried Sicilian rice balls filled with beef ragù and melted mozzarella, served with a green salad. This recipe serves 4, takes about 70 minutes, is rated medium difficulty, and costs €2.90 per person. The key to success is cold rice and a thick, well reduced ragù before shaping.

Tonight's a celebration with arancini, those Sicilian rice balls hiding a heart of ragù and mozzarella.

Arancini with ragù and green salad
Total time
1 h 10
Difficulty
Medium
Cost per person
€2.90
Calories per person
620 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall
The kids
They generally like it

Under a golden, crunchy crust sits soft parmesan rice, then a warm center of ragù and mozzarella that stretches when you cut into the ball. That contrast of textures is what makes arancini so satisfying, crisp outside, molten inside, with the straightforward taste of tomato and slow cooked beef.

This dish takes a bit of organization but it's an easy one to gather around, kids love shaping the balls and watching them turn golden in the pan. Plan this dinner for an evening when you have a little time, or a Sunday with the family, the extra prep quickly turns into a game once everyone pitches in.

The ingredients

4 people

Pantry

  • Arborio riceoften in the pantry 300 g
  • Chicken brothoften in the pantry 8 ml
  • Saffronoften in the pantry 1 pinch
  • Tomato passataoften in the pantry 300 g
  • Breadcrumbsoften in the pantry 150 g
  • Oiloften in the pantry 20 cl
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Butcher

  • Ground beef 250 g

Fruits and vegetables

  • Onion 1
  • Green salad 1

Dairy

  • Mozzarella 125 g
  • Grated parmesan 50 g
  • Eggs 2

Allergens Gluten, Lactose, Eggs

The step by step recipe

  1. Cook the rice in the saffron broth until fully absorbed, stir in the parmesan and spread it out to cool. 18 min

    Spread the rice in a thin layer on a tray, it cools faster.

  2. Sauté the chopped onion with the ground beef, add the tomato passata and let it reduce into a thick ragù. 15 min

    A ragù that's too runny will make the balls burst, let it reduce well.

  3. Take some rice in your wet hand, make a well, add a little ragù and a cube of mozzarella, then close it into a ball.

    Keep one hand wet at all times, the rice won't stick.

  4. Dip each ball in beaten egg, then roll it in breadcrumbs.

    Roll the balls in breadcrumbs a second time for an extra crispy crust.

  5. Fry the arancini in hot oil until golden, drain on paper towels and serve with the green salad. 8 min

    The oil should be at 170°C, a breadcrumb that sizzles right away is the sign it's ready.

Our tips to get it right

  • Make the ragù and rice the day before, they need to be cold for the shaping to hold together.
  • Don't overfill each ball with ragù, one teaspoon is enough, otherwise it may burst open while frying.
  • Fry the arancini in small batches so the oil stays hot and the coating stays crisp.

The variations

  • Swap the ground beef for sausage meat for a more flavorful ragù.
  • For a vegetarian version, replace the beef with mushrooms and peas simmered in the tomato sauce.
  • To save time, bake the arancini at 200°C for 20 minutes instead of frying, the crust will be less golden but the dish still works.

What to serve it with

  • Green salad with vinaigrette
  • Lemon wedges
  • Sparkling water with lemon

Storage

Cooked arancini keep for 2 to 3 days in the fridge in a sealed container. They freeze well once breaded, raw or cooked, reheat in the oven to keep the crunch. Avoid the microwave, it softens the coating.

Questions about this dish

Can arancini be made ahead of time?

Yes, shape and bread the balls the day before, then keep them in the fridge until you fry them. This saves you from doing everything last minute on a busy weeknight.

What rice should I use if I don't have arborio?

Another round risotto rice like carnaroli works just as well. Avoid long grain rice, it doesn't have enough starch to hold the balls together.

Can you freeze arancini?

Yes, freeze the raw breaded balls on a tray before transferring them to a bag. Fry or bake them straight from frozen, adding a few extra minutes of cooking time.

How do you make this recipe kid friendly?

Make smaller balls, they cook faster and are easier for little hands to hold. Kids also love helping shape them, it's a fun activity to do together before dinner.

How long does it take to make arancini with ragù and a green salad?

Count 1 h 10 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in arancini with ragù and a green salad?

About 620 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does arancini with ragù and a green salad cost?

About €2.90 per serving, or €11.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Always check the labels of the products you buy.

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