Aranigi (Italian Meat Balls)
ARANIGI (ITALIAN MEAT BALLS)
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|STEP ONE - INGREDIENTS|
|3 3/4 c||water|
|1 1/3 c||uncooked brown rice (do not use instant rice)|
|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 Tbsp||parmesan cheese, freshly grated|
|STEP FOUR - INGREDIENTS|
|1 tsp||olive oil, extra virgin|
|1 c||bread crumbs, dry|
|STEP FIVE - DEEP FRYING|
|3 c||vegetable oil|
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.