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  2. Sicilian Beef Arancini

Sicilian Beef Arancini

These cheese-stuffed Ground Beef meatball arancini are sure to be a hit at your next party.

Cook Mode

Ingredients:

  • 1 recipe Italian-Style Beef Sausage (recipe follows)
  • 1/4 cup dry bread crumbs
  • 1/4 cup grated onion
  • 2 eggs, divided
  • 2 tablespoons chopped fresh basil leaves
  • 24 cherry-sized fresh mozzarella cheese balls
  • 3 cups prepared risotto, cooled
  • 1-1/2 cups Panko bread crumbs
  • 8 cups vegetable or canola oil for frying
Garnish:
  • 1 cup marinara sauce (optional)
  • Grated Parmesan cheese (optional)

Cooking:

  1. Preheat oven to 400°F. Combine Italian-Style Beef Sausage mixture, bread crumbs, onion, 1 egg and basil in large bowl; mixing thoroughly. Shape into 24, 1-inch meatballs. Place a mozzarella ball in the middle of each meatball, making sure the mozzarella ball is completely covered with the beef mixture. Place meatballs on aluminum-foiled lined broiler rack coated with cooking spray. Bake in 400°F oven 18 to 20 minutes until internal temperature reaches 165°F. Cool slightly.
    2. Cook's Tip:
    Italian-Style Beef Sausage: Combine 1 pound Ground Beef (80% lean or leaner), 1 teaspoon fennel seed, 1/2 teaspoon salt, 1/4 teaspoon ground coriander, 1/4 teaspoon garlic powder, 1/4 teaspoon paprika, 1/4 teaspoon black pepper and 1/8 to 1/4 teaspoon crushed red pepper in large bowl, mixing lightly.
  2. Divide risotto into 24 balls (about 2 tablespoons each). Flatten each risotto ball into a disc and wrap around each meatball, ensuring meatball is completely covered. Beat remaining egg in small shallow bowl. Place panko bread crumbs in separate shallow bowl. Dip each risotto covered meatball in egg and then cover with Panko. 
  3. Heat oil (minimum of 3 inches) in medium or large sauce pan to 375°F. Fry Arancini 2 or 3 at a time in hot oil about 5 minutes each until cooked through and golden brown; remove with slotted spoon and drain on paper towel-lined plate. Serve with marinara sauce and Parmesan, as desired.
    4. Cook's Tip: You can substitute gluten-free bread crumbs and Panko to make these Arancini gluten-free.

Nutrition Information

Safe Handling Tips

Beef Checkoff

Bourbon Blueberry & Brie Bacon Cheeseburger

Brian Capps of Louisville, KY, has been crowned the 2021 Derby Burger Champion in the 10th Annual Derby Burger Challenge. Capps’ burger, made with 100% Kentucky Cattlemen’s ground beef is packed with flavor. The patty is topped with brie, thick-cut bacon, a blueberry bourbon sauce and arugula - all on a brioche bun.

Ingredients

  • 1 pound Kentucky Cattlemen’s Ground Beef
  • 4 Slices Bacon, thick sliced
  • 1/4 inch Sliced Brie Cheese, rind removed
  • 1 pint Fresh Blueberries
  • 1 Lemon, halved
  • 1/8 cup White Sugar
  • 2 tsp. Cornstarch
  • 1 1/2 tsp. Bourbon
  • 2 Brioche Buns
  • 2 Tbsp. Salted Butter
  • Arugula 
  • ¼ tsp. Kosher Salt
  • ¼ tsp. Black Pepper

Recipe

1. Form Two Patties and Set Aside.

2. Preheat your skillet over medium high heat. Add butter, and sliced buns. Cook until golden brown, set aside.

3. Salt and pepper both sides of the burger patty, cook over medium high heat. Cook until internal temperature of 160°F (USDA recommended), add cheese before taking off heat until melted.

4. Add blueberries, sugar, and lemon juice into a small pot. Cook on medium to low heat for 5-7 minutes, stirring occasionally. Mix cornstarch with water to make a slurry. Slowly add your slurry mixture to thicken blueberry sauce. Remove mixture from heat and stir in your bourbon.

5. Build your burger. Place your burger patty with melted cheese, cooked bacon, blueberry sauce on the bottom bun. Top the burger with arugula and add the top bun.

6. Enjoy!

Find more delicious recipes and other ways to be involved in the Derby Burger Challenge HERE!