Zia Anna's Arancine "rice Balls" Recipe

How to make it

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• Place a medium pot on stove and add the olive oil on medium heat.
• Add the onions, garlic and sweat them.
• Add your meat to the pot.
• Cook the meat until it's no longer pink-break it up in the pan while cooking.
• Add salt and pepper to your taste.
• Add the 28 ounce can of tomato puree.
• Add about 1/2 cup of water.
• Add your basil.
• Raise the heat.
• Let it come to a boil and lower to a simmer.
• Cover for about 30 min.
• Add bag of peas.
• Cook for another 30 min.
• Stand a colander over another sauce pan.
• Pour the sauce and separate the solids (meat & peas) from the liquid.
• Place rice in a bowl and add stir in some of the sauce-none of the meat or peas-just enough for some color.
• Add the cheese.
• Add the eggs and mix thoroughly.
• Set aside a bowl with some bread-crumbs & a bowl with the beaten egg whites close at hand.
• Using a tablespoon, portion out a baseball sized rice ball in your hand.
• Make an indentation with your thumb into the ball and place some peas and meat in the center. Using your palms, round into a ball, so that the filling is in the center.
• *** You can add pieces of Caciocavalli cheese (or your favorite ie: mozzarella) in the center of the rice ball to if desired.
• Dampen the rice ball with some of the egg white with your hand while shaping.
• You may need to add more rice to fill up the hole you made for the filling.
• Roll the balls in the breadcrumbs until the rice balls are completely coated.
• Working in batches, deep-fry the rice balls until golden brown and hot on the inside.
• Remove from the oil and place on paper towels to drain.
• Serve as a main course with your favorite tomato sauce or as a side dish by itself.