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Ingredients
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Arancini Balls
Marinara Sauce
Method
Arancini Balls
- 1
Prepare the Risotto
In a medium saucepan, heat the chicken or vegetable broth over low heat to keep warm. In another pan, heat 2 tablespoons of olive oil over medium heat, add the chopped onion, and sauté until translucent. Add minced garlic and cook for another minute.
- 2
- 3
Mix in Cheeses and Season
Once the rice is cooked, stir in the grated Parmesan cheese, salt, and black pepper. Let it cool slightly, then mix in the beaten egg and cubed mozzarella.
- 4
Shape the Balls
Once the mixture is cool enough to handle, form small balls (about the size of a golf ball) with your hands. Roll each ball in flour, then dip into the beaten egg, and finally coat with breadcrumbs.
- 5
Marinara Sauce
- 6
- 7
Make the Sauce
Add the canned crushed tomatoes, oregano, basil, salt, black pepper, and sugar. Stir to combine and bring to a simmer.
- 8
Simmer
Reduce heat and let the sauce simmer for 20-25 minutes, stirring occasionally until thickened. Adjust seasoning to taste.
