aranigi (italian meat balls)

Name: Aranigi (Italian Meat Balls)
Prep time: 1 h
Cook time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: ## STEP ONE - INGREDIENTS; 3 3/4 cup(s) water; 1 1/3 cup(s) uncooked brown rice (do not use instant rice); 2 clove(s) garlic; 1 - bay leaf; 1/4 teaspoon(s) salt; ## STEP TWO - INGREDIENTS; 1/2 cup(s) thinly sliced prosciutto, chopped; 1/2 cup(s) mozzarella cheese; 1/4 cup(s) fresh basil, chopped; 2 teaspoon(s) olive oil, extra virgin; ## STEP THREE - INGREDIENTS; 3 - egg whites; 3 tablespoon(s) parmesan cheese, freshly grated; ## STEP FOUR - INGREDIENTS; 2 - egg whites; 1 teaspoon(s) olive oil, extra virgin; 1 cup(s) bread crumbs, dry; ## STEP FIVE - DEEP FRYING; 3 cup(s) vegetable oil

(1 RATING)

40 Pinches

Trina Martell

Minneapolis, MN

Updated on Nov 7, 2011

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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prep time 1 Hr

cook time 30 Min

method ---

yield 4-6 serving(s)

Ingredients

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

How To Make aranigi (italian meat balls)

Step 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.

Step 2

In a medium bowl, combine Prosciutto, mozzarella cheese & basil. Pour olive oil over and toss to coat.
Step 3

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