Aranigi (Italian Meat Balls)

Recipe Rating:	1 Rating5
Categories:	Italian, Meat Appetizers
Serves:	4-6
Prep Time:	1 Hr
Cook Time:	30 Min

Ingredients

STEP ONE - INGREDIENTS
3 3/4 c	water
1 1/3 c	uncooked brown rice (do not use instant rice)
2 clove	garlic
1	bay leaf
1/4 tsp	salt
STEP TWO - INGREDIENTS
1/2 c	thinly sliced prosciutto, chopped
1/2 c	mozzarella cheese
1/4 c	fresh basil, chopped
2 tsp	olive oil, extra virgin
STEP THREE - INGREDIENTS
3	egg whites
3 Tbsp	parmesan cheese, freshly grated
STEP FOUR - INGREDIENTS
2	egg whites
1 tsp	olive oil, extra virgin
1 c	bread crumbs, dry
STEP FIVE - DEEP FRYING
3 c	vegetable oil

Pinched by foxylady63, and 29 more.

Trina Martell

Lightly Salted

Minneapolis, MN (pop. 382,578)

tmmartell

Member Since Aug 2011

Trina's Notes:

These take a little time to make but it's well worth it. I make a double batch and freeze half for later. They make a wonderful appetizer.

Directions

Bring water to a boil in a saucepan. Stir in rice, garlic, bay leaf, and salt. Return to a boil, reduce heat to low. Cover and simmer 30 minutes or until rice is tender. Remove from heat. Discard garlic and bay leaf. Drain rice and allow to cool.

In a medium bowl, combine Prosciutto, mozzarella cheese & basil. Pour olive oil over and toss to coat.

Add egg whites & Parmesan cheese to rice and mix well. Stir rice mixture into Prosciutto mixture until ingredients are evenly distributed.

Place bread crumbs in a shallow bowl. Whisk egg whites and olive oil in separate shallow bowl. Wet hands and shape rice/Prosciutto mixture into 24 balls. Dip each ball into egg whites then coat with bread crumbs.

Heat 2-inches of oil in a deep-fryer to 350*F. Deep-fry rice balls a few at a time until golden brown (approximately 30 seconds) Drain on paper towels and serve hot.

REHEATING INSTRUCTIONS: From refrigerator, place meatballs in a single layer on a cookie sheet and cook for 15 minutes in a 350*F preheated oven. If frozen, cook for 30 minutes.