Arancini al Forno (Baked Rice Balls with Ragu and Mozzarella)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 200 g beef mince
- 80 g onion, finely chopped
- 150 g passata
- 500 g cooked short-grain rice (cooled)
- 40 g parmesan, grated
- 2 egg, beaten
- 100 g mozzarella, grated
- 100 g fine dried breadcrumbs
- 20 ml olive oil
- 60 g rocket
Nutrition (per serving)
- Calories
- 581 kcal
- Protein
- 30.3 g
- Carbohydrate
- 56.6 g
- of which sugars
- 4.3 g
- Fat
- 25.2 g
- of which saturates
- 10.6 g
- Fibre
- 2.6 g
- Salt
- 1.36 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat a little olive oil in a frying pan and fry the beef mince and onion for 6-8 minutes, breaking it up, until no pink remains. Stir in the passata and simmer for 8 minutes, then leave to cool.
- 2
Heat the oven to 200C (180C fan, gas 6). Mix the cooled rice with the parmesan and half the beaten egg.
- 3
Take a handful of the rice mixture, press a hollow into it, fill with a little of the meat sauce and a cube of mozzarella, then mould the rice around the filling into a ball. Repeat to make 12 balls.
- 4
Dip each ball in the remaining beaten egg, then roll in the breadcrumbs. Place on an oiled baking tray and drizzle with the olive oil.
- 5
Bake for 25-30 minutes, turning once, until golden and crisp all over.
- 6
Serve with the rocket.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.