The Pioneer Woman Tasty Kitchen
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Beef Arancini

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Level: Easy

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Description

Beef arancini (rice balls) are such perfect bites of Italian street food. The best and tastiest way to use up leftover rice!

Ingredients

  • FOR THE RICE MIXTURE
  • 1 dash Olive Oil
  • 1 whole Onion, Peeled And Finely Diced
  • 1 pound Ground Beef
  • 1 pinch Hickory Smoked Sea Salt
  • 1 dash Worcestershire Sauce
  • 1 dash Sriracha
  • ½ cups Freshly Grated Asiago Cheese
  • ½ cups Freshly Grated Parmesan Cheese
  • 1 Tablespoon Dried Oregano
  • 2 pinches Kosher Salt
  • 2 pinches Crushed Red Pepper
  • 1-½ Tablespoon Marinara Sauce Plus More For Serving
  • 2 whole Eggs
  • 3-½ cups Cooked White Rice
  • FOR THE BREADING:
  • 1 cup Flour
  • 2 whole Eggs
  • 1 dash Water
  • 1 cup Seasoned Breadcrumbs
  • Vegetable Oil, As Needed For Frying

Preparation

1. Heat the olive oil in a skillet over medium high heat. Add the onion and let it get fragrant for about 2 minutes. Add the ground beef and brown it while you break it up with a spoon. As the beef cooks, flavor it with the hickory smoked sea salt, Worcestershire sauce and Sriracha. When it is well browned and done, take the skillet off the heat and set it aside to cool.
2. In a large mixing bowl combine the freshly grated Asiago, Parmesan, dried oregano, salt, crushed red pepper, marinara sauce and eggs. Add the cooled beef mixture into the bowl. Lastly, the rice goes in. Dive in with your (clean) hands to gently mix it together into a uniform mixture.
3. Set up a breading line with the flour in the first bowl. In the second bowl whisk together the eggs and water to make an egg wash. The breadcrumbs go into a third bowl. Then put a sheet tray lined with parchment on the end to hold the breaded arancini. Fill a large pot with about 7-8 inches of vegetable oil and heat it up over medium high heat. Use a deep fry thermometer to constantly monitor the temperature. You want the oil to get to about 330 F.
4. While the oil heats up (which takes some time), bread the arancini. Take handfuls of the rice mixture about the size of your palm and roll them into firm balls. Put each rice ball through the breading line. First, roll it in the flour, then dip it in the egg wash, then thoroughly coat it in the breadcrumbs. Put the finished arancini on the prepared tray. Repeat until all of the mixture is rolled into balls and breaded.
5. The oil should be at 330 F at this point. Fry the arancini in batches of 4 or 5. Anything more and it will be too crowded in the pot. It will take about 3 minutes for them to get perfectly golden. Remove them with a slotted spoon or spider and transfer them to a plate lined with paper towel so the oil can drain off. Repeat until they are all fried to perfection.
6. Serve the arancini immediately with warm marinara sauce on the side for dipping. They are such an incredible and flavorful bite!

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