Recipes · Italian · Snacks
Arancini
One serving has 930 kcal and 32 g protein, and at least a fifth of a woman's daily need of selenium (89%), thiamin (86%), manganese (78%), cobalamin (71%), phosphorus (69%) and folate (69%). Ready in 55 minutes.
- Preparation: 40 min
- Cooking: 15 min
- Makes: 1 serving (276 g)
- Difficulty: Hard
- Diets: High protein
- Contains: beef, dairy, egg, gluten
Ingredients
- 80 g Rice, white, medium-grain
- 40 g Beef, ground, 85% lean, raw
- 10 g Tomato paste
- 15 g Peas, green, frozen
- 20 g Mozzarella, low-moisture
- 30 g Eggs, whole, raw
- 15 g Flour, all-purpose
- 30 g Breadcrumbs, dry
- 25 g Vegetable oil
- 0.05 g Saffron
- 10 g Parmesan cheese
- 1 g Salt
- 0.2 g Black pepper
Method
- Cook the rice in salted water with the saffron until tender, about 15-18 minutes; drain if needed and spread out to cool completely (chilling it well makes the balls easier to shape).
- Meanwhile brown the beef in a pan, stir in the tomato paste and peas, and cook for 8-10 minutes into a thick, dry ragù; season and let cool.
- Mix the cooled rice with the parmesan and half of the beaten egg.
- Take a portion of rice in your palm, press a well into the middle, add a spoonful of the ragù and a cube of mozzarella, then mold more rice around it to seal into a tight ball.
- Roll each ball in the flour, dip in the remaining beaten egg, then coat thoroughly in the breadcrumbs.
- Heat the oil in a deep, heavy pot and fry the arancini in batches for 4-5 minutes, turning, until deep golden and hot all the way through. Drain and serve warm.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 930 kcal | 44% |
| Carbohydrates | 102 g | |
| Water | 95 mL | |
| Fiber | 4 g | 14% |
| Protein | 31.6 g | 66% |
| Tryptophan | 0.38 g | |
| Threonine | 1.2 g | |
| Isoleucine | 1.4 g | |
| Leucine | 2.5 g | |
| Lysine | 1.8 g | |
| Methionine | 0.75 g | |
| Cystine | 0.44 g | |
| Phenylalanine | 1.5 g | |
| Tyrosine | 1.2 g | |
| Valine | 1.8 g | |
| Histidine | 0.85 g | |
| Fat | 42.6 g | |
| Monounsaturated | 11.7 g | |
| Polyunsaturated | 16.2 g | |
| Docosahexaenoic Acid (DHA) | 0.02 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 14.1 g | |
| Saturated | 11.3 g | |
| Trans-Fats | 0.67 g | |
| Cholesterol | 158 mg | |
| Calcium | 353 mg | 35% |
| Copper | 0.3 mg | 33% |
| Iron | 7.7 mg | 43% |
| Magnesium | 73.4 mg | 24% |
| Manganese | 1.4 mg | 78% |
| Phosphorus | 480 mg | 69% |
| Potassium | 478 mg | 10% |
| Selenium | 48.9 µg | 89% |
| Sodium | 950 mg | |
| Zinc | 4.8 mg | 61% |
| Thiamin (vitamin B1) | 0.95 mg | 86% |
| Riboflavin (vitamin B2) | 0.57 mg | 52% |
| Niacin (vitamin B3) | 9.4 mg | 68% |
| Pantothenic acid (vitamin B5) | 2.2 mg | 44% |
| Pyridoxine (vitamin B6) | 0.41 mg | 32% |
| Folate (vitamin B9) | 276 µg | 69% |
| Cobalamin (vitamin B12) | 1.7 µg | 71% |
| Choline | 129 mg | 30% |
| Vitamin A | 139 µg | 20% |
| Vitamin C | 4.9 mg | 7% |
| Vitamin D (D2 + D3) | 30.7 IU | 5% |
| Vitamin E | 3.1 mg | 21% |
| Vitamin K | 54.7 µg | 61% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
2 kg CO2e a serving: higher than most breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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