MARIE’S ARANCINI-RICEBALLS

Frying The Rice Balls

Rice Balls Cooked 

Ready To Eat with Extra Meat Sauce on Top

My Beautiful Mom Marie Lissandrello, cooking Italian Gravy 

My Moms Italian Rice Balls, also known as Arancini's is by far my favorite food on this earth, and the only time we could get to enjoy this delicious Italian dish was on our Birthdays, but lucky my Mom had 7 kids, so this was great.

Its not a easy to make, and is time consuming, but it is well worth it.

You can also put peas or chucks of Mozzarella cheese in the middle instead of the ground beef.

 

Here is the Recipe: 

MARIE’S ARANCINI-RICEBALLS

                                  

Plain or Italian bread crumbs

2 pounds  Carolina rice or long grain rice

5  cups of rice  to  10  cups water  (11 c. very sticky)

1  good  cup of  grated Romano  cheese (4-5 oz)

6-7 eggs

½ cup fresh parsley

1 ½  – 2 lbs chop meat

½  cup olive oil

medium onion  chopped

1 can  (28 oz. )  crushed tomatoes

2 cloves of garlic minced

1 tsp  dried basil  or  2  TBL  fresh

½  TBL  oregano

½ tsp salt

½  tsp pepper

(1)    RICE

   Cook rice in a large pot about 20 minutes.  I like to make the rice in the

         morning, so that it will be cool when I’m ready to add the other ingredients.

         I use my hands to blend the ingredients well.

(2) MEATSAUCE:

         In a large heavy saucepan/skillet, heat olive oil. Sauté onion and garlic for 5

minutes, taking care not to burn them. Add the chop meat and brown.

       Add tomatoes, basil, oregano, salt and pepper. Set aside to cool.

(3) RICEBALLS:

Add the cheese, eggs, parsley, salt and pepper to the rice.  MIX WELL.

(4) TO FORM:     ***  Wash hands after forming each ball.

        Put 1heaping tablespoon of rice mixture into palm of hand. Flatten   

        slightly. Then place 1 teaspoon of filling into center of rice. Add

         another heaping tablespoon of rice on top. Pack well and form into a

         ball. Squeeze gently. Sprinkle crumbs over rice until covered.

(5) Have 3-4 Riceballs ready to fry. Have oil NOT TOO HOT. Form ball again. Use

large serving spoon to lower them into the oil. Use enough oil so the balls

         float and do not fry so many at one time, that they crowd the pan.

Turn gently 10 minutes with spoon and fork. I like to use a wok.