Stuffed Sicilian Arancini

In a large pot, combine rice and chicken broth and bring to a boil. When broth boils, lower heat to a simmer and cover. Cook for 18 minutes or until rice has almost absorbed all the chicken broth. Then remove from heat and let rice stand for an additional 15 minutes.

In a sauté pan, cook ground beef and sausage on medium high heat until well browned, breaking up the meat with a wooden spoon.

Then, in a mixing bowl, combine 2 lightly beaten eggs, cooked rice, ground beef, sausage, pepperoni, 1 cup of breadcrumbs and the Parmesan cheese. Mix ingredients together so mixture is well combined. Add salt and pepper to taste.

To form the rice balls, take a baby mozzarella ball and roll 3 tablespoons worth of the rice mixture around it to form a ball, ensuring the cheese is fully covered. Form all rice balls and set aside.

Lightly beat the remaining eggs with the milk in a bowl. Place the remaining breadcrumbs on a separate plate. And place the flour on another plate.

Take each rice ball one at a time and roll in flour coating completely then dip it into the egg mixture to coat and then in the breadcrumbs so they are coated thoroughly. Set aside.

Heat oil to medium high heat and fry the rice balls for about 4-5 minutes or until golden brown, turning as necessary. Remove the rice balls with a slotted spoon. Let stand for 3 minutes and serve with a side of marinara sauce.