These cheese-stuffed Ground Beef meatball arancini are sure to be a hit at your next party.
Divide risotto into 24 balls (about 2 tablespoons each). Flatten each risotto ball into a disc and wrap around each meatball, ensuring meatball is completely covered. Beat remaining egg in small shallow bowl. Place panko bread crumbs in separate shallow bowl. Dip each risotto covered meatball in egg and then cover with Panko.
Heat oil (minimum of 3 inches) in medium or large sauce pan to 375°F. Fry Arancini 2 or 3 at a time in hot oil about 5 minutes each until cooked through and golden brown; remove with slotted spoon and drain on paper towel-lined plate. Serve with marinara sauce and Parmesan, as desired.
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving, 1 arancini ball: 195 Calories; 110.7 Calories from fat; 12.3g Total Fat (5.7 g Saturated Fat; 0 g Trans Fat; 1.5 g Polyunsaturated Fat; 1.7 g Monounsaturated Fat;) 51 mg Cholesterol; 180 mg Sodium; 10 g Total Carbohydrate; 0.4 g Dietary Fiber; 11.6 g Protein; 133 mg Calcium; 0.8 mg Iron; 30.8 mg Potassium; 0.1 mg Riboflavin; 0.4 mg NE Niacin; 0.1 mg Vitamin B6; 0.5 mcg Vitamin B12; 38 mg Phosphorus; 1.3 mg Zinc; 6.4 mcg Selenium; 26.4 mg Choline.
This recipe is an excellent source of Protein, and Vitamin B12; and a good source of Calcium, Zinc, and Selenium.
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