Tired of the same old dinner routine? Craving something flavorful, fun, and surprisingly easy to make? Then look no further! This Arancini recipe with meat is your answer. These crispy, golden fried rice balls, filled with a savory meat ragu, are a fantastic appetizer, a satisfying snack, or even a light meal. They're perfect for a casual weeknight dinner or a fun weekend gathering. Get ready to impress your family and friends with this delicious homemade dish!
Ingredients:
For the Meat Ragu:
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 lb ground beef (or a mix of beef and pork)
- 1 (28 ounce) can crushed tomatoes
- 1/2 cup dry red wine
- 1 tsp dried oregano
- 1/2 tsp dried basil
- Salt and pepper to taste
For the Arancini:
- 2 cups cooked Arborio rice (day-old rice works best)
- 1/2 cup grated Parmesan cheese
- 1 large egg, lightly beaten
- 1/4 cup chopped fresh parsley
- 1/2 cup breadcrumbs
- Vegetable oil, for frying
Instructions:
Making the Meat Ragu:
- Heat the olive oil in a large saucepan over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.
- Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
- Pour in the red wine and let it simmer for a few minutes, allowing the alcohol to evaporate.
- Stir in the crushed tomatoes, oregano, basil, salt, and pepper. Bring to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, or until the sauce has thickened. The longer it simmers, the richer the flavor will become.
Assembling and Frying the Arancini:
- In a large bowl, combine the cooked rice, Parmesan cheese, beaten egg, and parsley. Mix well to combine.
- Once the meat ragu has cooled slightly, spoon about 2 tablespoons of the mixture into the center of a palmful of the rice mixture. Gently shape the rice around the ragu, forming a ball. Repeat with the remaining rice and ragu.
- Place the breadcrumbs in a shallow dish. Roll each arancini ball in the breadcrumbs, ensuring it's fully coated.
- Heat about 2 inches of vegetable oil in a large, heavy-bottomed pot or deep fryer to 350°F (175°C). Carefully add the arancini to the hot oil, working in batches to avoid overcrowding the pot.
- Fry for about 3-4 minutes per side, or until golden brown and crispy. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
Serving Suggestions:
Serve your delicious homemade arancini immediately. They are fantastic on their own, or you can serve them with a side of marinara sauce for dipping. A sprinkle of fresh parsley adds a vibrant touch.
Cooking Tips & Variations:
- For extra flavor: Add a pinch of red pepper flakes to the meat ragu for a touch of heat.
- Vegetarian option: Replace the meat ragu with a flavorful vegetable filling, such as roasted vegetables or mushrooms.
- Make ahead: The arancini can be assembled ahead of time and stored in the refrigerator for up to 24 hours before frying.
- Freezing: Cooked arancini can be frozen for up to 3 months. Reheat them in the oven or air fryer until crispy.
Nutritional Information (per arancini, approximate):
- Calories: Approximately 250-300
- Protein: 10-15g
- Fat: 15-20g
- Carbohydrates: 25-30g
This arancini recipe is a delicious and relatively quick way to enjoy a truly satisfying meal. Whether you’re a seasoned cook or a kitchen newbie, this recipe is sure to become a new favorite in your repertoire of easy recipes and healthy meals. Enjoy!