Ham & Cheese Arancini Balls
Arancini Balls


  • Four farm pride eggs
  • 90 Grams of mozzarella
  • Fresh breadcrumbs
  • Cubed provolone
  • 1 Clove finely chopped garlic
  • Pinch of fresh parsley
  • Extra virgin olive oil
  • Salt and pepper to taste
  •  ¼ Minced onion
  • 2/3 Cup of grated romano cheese
  • 1/3 Cup of melted butter
  • ½ Cup of diced ham
  • 2 ½ Cups of cooked rice



  1. Sauté the chopped onion on medium heat with a dash of extra virgin oil.
  2. Beat two of the eggs, stir in the onions, rice, melted butter, salt and pepper, parsley, romano and garlic.
  3. Place the contents in a large bowl, cover and store in the fridge for 30 minutes.
  4. Dice and combine the mozzarella, provolone and ham into cubes.
  5. Add breadcrumbs to a bowl and place to one side.
  6. Whisk the last two eggs in another bowl and place to the side.
  7. Create balls by forming a ball of the rice mixture around cubes of ham, cheese, and provolone .
  8. Dip the balls into the egg mixture, then the bowl of breadcrumbs to batter the balls.
  9. Drizzle enough oil into a frying pan for the balls.
  10. Fry one-two at a time, turning to ensure they aren’t burned. Ensure they are cooked right through.
  11. Serve hot with relish or chutney.

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