Description

These arancini balls are made with risotto and bread crumbs then stuffed with mozzarella and peas. Make them any size you like to turn then from an hors d'oeuvre to an entree.

Ingredients

• 1 1/2  Cup(s) Risotto
1
• 4  Ounce(s) Weight Ground Beef, cooked
2
• 4  Fluid ounce(s) Marinara Sauce
3
• 2  Each Eggs, beaten
4
•  As Needed Salt & Pepper
5
• 1  Cup(s) Basil, dried
6
• 1  Table Spoon(s) Oregano, dried
7
• 2  Ounce(s) Weight Parmesan Cheese, grated
8
• 3/4  Cup(s) Panko Bread Crumbs
9
• 1/2  Cup(s) Green Peas
10
• 1  Cup(s) Mozzarella Cheese, shredded
11
• 2  Cup(s) All Purpose Flour
12
• 2  Cup(s) Panko Bread Crumbs (to coat)
13
• 1  Cup(s) Egg Wash
14
•  As Needed Marinara Sauce (optional, for plating)
15
•  As Needed Basil Pesto Sauce (optional, for garnish)
16

Directions

1. In a bowl, mix together risotto with beef, marinara, eggs, salt, pepper, dried basil and oregano, parmesan cheese and bread crumbs
2. mix to tighten up
3. Using your hands, roll into any sized ball you would like
4. Using your index finger, place a little pocket in each ball
5. Add a bit of green peas and shredded mozzarella to each pocket then cover with a bit more of the risotto mixture to seal
6. Dredge in flour then egg wash then roll in bread crumbs and push in to firmly coat
7. Fry in oil at 320 degrees or bake in the oven at 350 degrees until golden brown, about 3 - 5 minutes depending on the size
8. To plate, add marinara sauce to plate then top with arancini ball and drizzle with basil pesto