Aranigi (Italian Meat Balls)

ARANIGI (ITALIAN MEAT BALLS)
Recipe Rating:
 1 Rating
Serves: 4-6
Prep Time:
Cook Time:

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

The Cook

Trina Martell Recipe
Lightly Salted
Minneapolis, MN (pop. 382,578)
tmmartell
Member Since Aug 2011
Trina's notes for this recipe:
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.
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Directions

1
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.
2
In a medium bowl, combine Prosciutto, mozzarella cheese & basil. Pour olive oil over and toss to coat.
3
Add egg whites & Parmesan cheese to rice and mix well. Stir rice mixture into Prosciutto mixture until ingredients are evenly distributed.
4
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.
5
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.
6
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.

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