Appetizers & Side Dishes


Prep Time: 30 min  |  Cook Time: 15 min  |  Servings: 20  |  Calories: 125
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Prep Time
30 min
Cook Time
15 min

Arancini balls are a relic of Sicilian cuisine and a glorious creation that is based in meat, cheese and rice. A spectacularly golden brown outer crust is what holds together the amazing molten cheesy interior made of Sargento® Sliced Sharp Provolone Cheese. Serve these classic appetizer balls with a bowl of marinara sauce and indulge.

  • 1 Tbsp. butter or olive oil
  • 2 cloves garlic, minced
  • 1 cup Arborio rice
  • 3 cups vegetable or chicken broth
  • 3 eggs, divided
  • 3/4 cup (3 oz.) Sargento® Shredded Parmesan Cheese
  • 6 slices Sargento® Sliced Sharp Provolone or Provolone Cheese
  • 1/4 cup flour
  • 1/2 cup seasoned dried breadcrumbs
  • Vegetable oil for frying
  • 2 cups marinara sauce, heated
  1. Heat butter in a medium saucepan over medium heat. Add garlic; sauté 2 minutes. Add rice; sauté 1 minute. Add broth; bring to a boil over high heat. Reduce heat; cover and simmer 18 to 20 minutes or until most of liquid is absorbed. Remove from heat; let stand covered 5 minutes. Transfer rice to a large bowl; refrigerate until cold, 1 to 1-1/2 hours or overnight.
  2. Stir chilled rice. Add 1 of the eggs; mix well. Add Parmesan cheese; mix well.
  3. Stack 6 slices cheese and cut stack into twenty 3/4-inch squares, reserving rounded edges for another use. Use a 1/4 cup measuring cup to scoop up about 3 tablespoons of the rice mixture. Place the mixture in your hand and press one of the cheese stack squares in the center. Form the mixture around the cheese forming a 2 to 2-1/2 inch ball and enclosing the cheese.
  4. Place flour and breadcrumbs in separate shallow bowls. Beat remaining eggs with 1/4 cup milk or water in a separate shallow bowl. Dredge each rice ball first in flour, then egg wash, letting excess egg mixture drip off; roll in breadcrumbs to coat lightly. Place on a plate; chill at least 1 hour to firm up before cooking.
  5. Pour enough oil into a medium saucepan to a depth of about 3 inches. Heat oil to 375°F. Deep fry the rice balls in batches without crowding until they are evenly browned, 3 to 4 minutes. Use a slotted spoon to transfer to paper towels to drain. Serve warm with marinara sauce.

Serving Size 20

Calories 125

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 4.90g 8%
Sat. Fat 2.50g 13%
Mono Unsat. Fat 1.20g
Poly Unsat. Fat 0.30g
Cholesterol 39mg 13%
Sodium 513mg 18%
Total Carbohydrate 14g 4%
Dietary Fiber 1g 4%
Sugars 0g
Protein 6g
Vitamin A 47RE
Vitamin C 2mg 3%
Calcium 95mg 9%
Iron 1mg 6%