Arancini Balls
These arancini balls combine seasoned sausage, and Galbani® Mozzarella with a fresh mozzarella center, all coated in breadcrumbs and fried until golden brown. As they cook, the mozzarella becomes warm and melty inside the crisp exterior, creating the signature contrast that makes arancini so satisfying. Served with spicy marinara for dipping, they make an irresistible appetizer for sharing.
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2 oz. Galbani® Mozzarella, shredded
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(10) – 2oz. Galbani® Fresh Mozzarella Bocconcini balls
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olive oil
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2 sausage links
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1 1/2 cup cooked Arborio rice
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3 eggs
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1 Tbsp. Worcestershire sauce
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1/2 tsp. hot sauce
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celery salt
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1/2 tsp. lemon juice
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1/2 tsp. lime juice
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1 cup Italian-style breadcrumbs
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vegetable oil, for frying
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1 cup marinara sauce
Coat a frying pan with olive oil and place on high heat. Remove sausage casings and sauté. Cook thoroughly while breaking the sausage into small pieces with a wooden spoon.
Mix shredded mozzarella and warm cooked rice and place in the refrigerator in a medium bowl for a few minutes (so it cools down just enough to handle).
Gently beat 1 egg, Worcestershire sauce, hot sauce, celery salt, lemon and lime juice, and cooked sausage to the rice mixture. Use your hands to work all the ingredients together.
Take a small portion of the rice mixture and work it around one small ball of fresh mozzarella until cheese is covered. Repeat until you have 10 large size arancini balls.
Whisk 2 eggs with a fork in a small bowl. Dip each arancini in the eggs, then roll in breadcrumbs.
Set a large, heavy pot over medium heat and add oil to pot (1-2″ deep). When oil reaches 375°F, add 3 or 4 arancini and fry until golden brown, flipping once to cook thoroughly. (This step does not take long, so watch your arancini carefully.) Use a slotted spoon to remove the fried arancini and transfer to a plate lined with paper towels.
Immediately sprinkle arancini with celery salt. Repeat until all the arancini balls have been fried. Serve with a side of spicy marinara sauce.
Spicy Marinara Sauce
1 Tbsp. Worcestershire sauce
Pinch of celery salt
1/2 tsp. hot sauce/Tabasco
1 cup store-bought or homemade marinara sauce
Combine all ingredients and place in a small pot over low-medium heat, stirring until sauce is warm.
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2 oz. Galbani® Mozzarella, shredded
-
(10) – 2oz. Galbani® Fresh Mozzarella Bocconcini balls
-
olive oil
-
2 sausage links
-
1 1/2 cup cooked Arborio rice
-
3 eggs
-
1 Tbsp. Worcestershire sauce
-
1/2 tsp. hot sauce
-
celery salt
-
1/2 tsp. lemon juice
-
1/2 tsp. lime juice
-
1 cup Italian-style breadcrumbs
-
vegetable oil, for frying
-
1 cup marinara sauce
Coat a frying pan with olive oil and place on high heat. Remove sausage casings and sauté. Cook thoroughly while breaking the sausage into small pieces with a wooden spoon.
Mix shredded mozzarella and warm cooked rice and place in the refrigerator in a medium bowl for a few minutes (so it cools down just enough to handle).
Gently beat 1 egg, Worcestershire sauce, hot sauce, celery salt, lemon and lime juice, and cooked sausage to the rice mixture. Use your hands to work all the ingredients together.
Take a small portion of the rice mixture and work it around one small ball of fresh mozzarella until cheese is covered. Repeat until you have 10 large size arancini balls.
Whisk 2 eggs with a fork in a small bowl. Dip each arancini in the eggs, then roll in breadcrumbs.
Set a large, heavy pot over medium heat and add oil to pot (1-2″ deep). When oil reaches 375°F, add 3 or 4 arancini and fry until golden brown, flipping once to cook thoroughly. (This step does not take long, so watch your arancini carefully.) Use a slotted spoon to remove the fried arancini and transfer to a plate lined with paper towels.
Immediately sprinkle arancini with celery salt. Repeat until all the arancini balls have been fried. Serve with a side of spicy marinara sauce.
Spicy Marinara Sauce
1 Tbsp. Worcestershire sauce
Pinch of celery salt
1/2 tsp. hot sauce/Tabasco
1 cup store-bought or homemade marinara sauce
Combine all ingredients and place in a small pot over low-medium heat, stirring until sauce is warm.