RECIPE FOR MOZZARELLA BALLS RECIPES

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MOZZARELLA ARANCINI (STUFFED RICE BALLS) RECIPE | BON APPéTIT



Mozzarella Arancini (Stuffed Rice Balls) Recipe | Bon Appétit image

To make this Sicilian cheese-filled rice balls recipe, you first have to make risotto, then use the risotto to make cheese-stuffed balls, then coat them with breadcrumbs and deep-fry them. It’s a labor of love that will make other people love you, which is reason enough to give this recipe a try.

Provided by Molly Baz

Yield Makes about 14

Number Of Ingredients 23

3 Tbsp. chopped oil-packed Calabrian chiles from a jar
2 Tbsp. extra-virgin olive oil
1½ tsp. finely grated lemon zest
2 tsp. fresh lemon juice
½ small garlic clove, finely grated
3½ cups low-sodium homemade chicken stock or store-bought broth
4 Tbsp. unsalted butter, divided
1 medium onion, finely chopped
2 garlic cloves, thinly sliced
1 cup carnaroli or arborio rice
1½ tsp. kosher salt, plus more
½ cup dry white wine
2 oz. finely grated Parmesan (about 1 cup)
¼ cup heavy cream
2 tsp. finely grated lemon zest
1 Tbsp. fresh lemon juice
1 tsp. freshly ground black pepper, plus more
3 oz. low-moisture mozzarella, cut into ⅓" pieces
2 cups panko (Japanese breadcrumbs)
½ cup all-purpose flour
2 large eggs
Canola oil (for frying; about 6 cups)
A deep-fry thermometer

Steps:

  • Mix chiles, oil, lemon zest, lemon juice, and garlic in a small bowl to combine. Do Ahead: Sauce can be made 12 hours ahead. Cover tightly with plastic wrap and chill.
  • Bring stock to a simmer in a medium pot over medium heat, then keep warm over low.
  • Heat 2 Tbsp. butter in a medium saucepan over medium. Add onion and cook, stirring often, until softened but not browned, 4–5 minutes. Add garlic and cook, stirring constantly, until softened but not browned, about 1 more minute.
  • Stir in rice; season with 1½ tsp. salt. Cook, stirring often, until some of the grains turn translucent around the edges, about 3 minutes. Add wine and cook, stirring often, until pan is almost dry, about 2 minutes. Ladle in 1 cup warm stock, bring to a simmer, and cook, stirring often, until liquid is absorbed, about 4 minutes. Ladle in another 1 cup stock and continue to cook, stirring yet again, until most of the liquid is absorbed, 5–7 minutes. Add remaining 1½ cups stock and cook, stirring often, until rice is cooked through but toothsome and liquid is mostly absorbed, 9–11 minutes longer. Remove from heat. Stir in Parmesan, cream, lemon zest, lemon juice, 1 tsp. pepper, and remaining 2 Tbsp. butter. Season risotto with salt.
  • Spread risotto in an even layer on a parchment-lined rimmed baking sheet. Chill at least 1 hour or up to 4 (cover risotto with plastic wrap after 1 hour so it doesn’t develop a skin).
  • Line another rimmed baking sheet with parchment. Scoop about ¼ cup risotto into your hands and form into a patty about 2½" in diameter (it doesn’t need to be perfect!). Place 2–3 pieces mozzarella in the center of patty. Carefully pinch and shape risotto so it completely encases the cheese, then roll into a 2" ball. Your hands might get messy, and the balls may be slightly misshapen (they’ll firm up later). Place on prepared baking sheet. Repeat with remaining risotto and mozzarella. Freeze balls 10 minutes.
  • Meanwhile, pulse panko in a food processor or place in a ziptop plastic bag and crush with a rolling pin until finer crumbs form. Transfer to a shallow bowl. Place flour in another shallow bowl. Lightly beat eggs in a third shallow bowl to blend; season all bowls with salt and pepper. Working one at a time, dredge balls in flour, shaking off excess. Transfer to bowl with egg and turn to coat, letting excess drip back into bowl. Coat with panko, pressing gently to adhere. Transfer to a parchment-lined rimmed baking sheet. Chill balls while you heat oil.
  • Pour oil into a medium heavy pot fitted with thermometer to a depth of 2". Heat over medium until thermometer registers 350°. Carefully lower half of rice balls into oil with a slotted spoon or spider and fry until deeply golden brown, 6–8 minutes. Transfer to paper towels to drain; season with salt. Repeat with remaining rice balls. Serve warm with sauce alongside.

MOZZARELLA BALLS RECIPE - PILLSBURY.COM



Mozzarella Balls Recipe - Pillsbury.com image

Serve these impressive-yet-easy, cheesy bites with marinara sauce for dipping!

Provided by PILLSBURY.COM

Total Time 35 minutes

Prep Time 15 minutes

Yield 30

Number Of Ingredients 6

3 cans (12 oz) refrigerated Pillsbury™ Flaky Layers Buttermilk Biscuits (10 Count)
1 block (8 oz) mozzarella cheese, cut into 30 pieces
1 egg
1 tablespoon water
1 teaspoon dried basil leaves
1 cup marinara sauce

Steps:

  • Heat oven to 425°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • Separate each can of dough into 10 biscuits; flatten each biscuit into thin round. Place 1 piece of cheese on center of each round. Fold edges up and over cheese; pinch to seal. Place biscuits, seam sides down, in baking dish.
  • In small bowl, beat egg and water. Lightly brush tops of biscuits with egg mixture. Sprinkle with basil.
  • Bake 15 to 20 minutes or until golden brown.
  • In small microwavable bowl, microwave marinara sauce on High about 1 minute or until warmed. Serve warm biscuits with marinara sauce for dipping.

Nutrition Facts : ServingSize 1 Serving

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