Arancini Meatballs with Roasted Tomato Dip

Prep Time


Cook Time

60 min




Arancini MeatballsArancini Meatballs

200200 g cooked pudding rice

22 slices Country Range Medium Sliced White Bread

6060 ml milk

250250 g pork mince

250250 g beef mince

1 1 finely chopped onion

1/4 1/4 tsp Country Range Dried Thyme

1 1 egg

1/4 1/4 tsp Country Range Garlic Purée

4040 g finely grated parmesan

1 1 tbsp Country Range Olive-Pomace Oil

sea salt and cracked black pepper

bocconcini (mini mozzarella balls) or large mozzarella balls cut into pieces

Panne MixPanne Mix

Country Range Plain Flour, for dusting

22 extra eggs mixed with milk, lightly beaten

Country Range Panko Breadcrumbs

Country Range Vegetable Oil, for deep frying

Roasted Tomato SauceRoasted Tomato Sauce

1515 ml olive oil

1 1 red onion

4 4 plum vine tomatoes

1 1 red pepper

1 1 small bunch basil

2 2 cloves garlic

100100 g Country Range Tomato and Basil sauce

Multiply by
  • 1Chop all the ingredients and roast until singed on the edges. Blitz and mix with 100g tomato and basil sauce. Add the chopped basil.
  • 2Cook the pudding rice in plenty of boiling water until tender.
  • 3Fry off the minced pork, minced beef, garlic and thyme in olive oil until golden and allow to cool.
  • 4Soak the bread in the milk and then add to the rice, add the mince mix and mix together. The bread will mush and mix into the rice.
  • 5Add the parmesan, egg and season.
  • 6Split onto even sized balls and wrap each ball around the mini mozzarella until evenly covered.
  • 7Panne and deep fry until golden (approximately 3 mins).
  • 8Serve with roasted tomato sauce and salad.