Arancini Balls with Cheese Bacon and Broccoli

By Becky Hardin

Published Dec 22, 2017

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These Arancini Balls with Cheese, Bacon, and Broccoli are so much easier than you might think. I was surprised at how easy it was to make these cheesy fried rice balls, and now I can’t stop making them. They are addictive and absolutely delicious. What’s not to love about breadcrumb-covered rice balls that are stuffed with cheese, bacon, and broccoli? I love dipping them marinara sauce for a tasty appetizer.

Creamy, Cheesy Arancini Balls

Arancini balls are a traditional Italian dish popular in modern Italian cuisine. They can be filled with cheese, meat, tomato sauce, or any number of ingredients. Then the rice balls are coated in breadcrumbs and deep fried to create a crispy, warm rice ball perfect for dipping.

To change things up, I put cheese, bacon, and broccoli in the rice balls, and as a cheese lover, I add an extra cube of cheddar. I make them small, so they are perfect for serving as an appetizer, but they can be made larger and served as a main course.

To keep things extra simple (just how I like), I use frozen broccoli in cheese sauce to stuff into the arancini balls. It creates that creamy texture with zero work, which is ideal when I’m entertaining and need to pull these together quickly.

Tips for Beginners

• Use leftover or day-old rice. Day-old rice is easier to work with. Freshly cooked rice contains more moisture, which can make rice soft or sticky. Using chilled, leftover rice gives it time to dry out, so it crisps up nicely in the pan.
• Drain excess liquid from the broccoli and cheese mixture. Too much moisture, and it will be difficult to form into balls.
• Make sure the oil is hot. You want the rice balls to start cooking as soon as they hit the pot; otherwise, they will absorb the oil and become greasy.

Recipe Card

Arancini Balls with Cheese, Bacon, and Broccoli

Difficulty: Medium

4.67 from 6 votes

Prep: 15 minutes mins

Cook: 15 minutes mins

Total: 30 minutes mins

Servings: 6

Author: Becky Hardin

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These Arancini Balls are deep-fried and stuffed with cheese, bacon, and broccoli. Easier to prepare than you think, they make the ultimate starter.

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Ingredients 

1x2x3x

• ▢ 3 cups cooked white rice
• ▢ ¼ cup cooked bacon crumbles
• ▢ 10 oz. package frozen broccoli in cheese sauce cooked in the microwave according to package instructions
• ▢ salt and pepper to taste
• ▢ 2 cups white flour
• ▢ 3 eggs
• ▢ 2 cups breadcrumbs
• ▢ 4 oz. sharp cheddar cheese cut into ½ inch cubes
• ▢ canola oil for frying
• ▢ marinara sauce for dipping

Instructions 

• In a large bowl, stir together the rice, bacon, broccoli/cheese, and season with salt and pepper. Place in the fridge to chill so it's easy to handle.
  3 cups cooked white rice, ¼ cup cooked bacon crumbles, 10 oz. package frozen broccoli in cheese sauce, salt and pepper to taste
• Place flour, eggs, and breadcrumbs into three separate small bowls.
  2 cups white flour, 3 eggs, 2 cups breadcrumbs
• Once the rice mixture is chilled, take a small amount and add a cube of cheese to the middle. Keeping the cheese in the middle, top with more rice to create a ball, approximately 2 inches in size. Press together firmly to make sure it holds its shape. Dip into the flour and coat completely. Next, coat in egg, using a fork to allow the excess to shake off, then dredge in the breadcrumbs, coating completely. Lay on a plate and repeat with the rest of the rice. I was able to make about 12 balls. You can make whatever size you'd like.
  4 oz. sharp cheddar cheese
• Heat 3 inches of canola oil in a large stockpot or Dutch oven to 350°F. Once hot, cook the rice balls in batches until fully browned, approximately 1-2 minutes each.
  canola oil for frying
• Serve with marinara sauce for dipping. Enjoy!
  marinara sauce

Becky’s Tips

• Day-old or leftover rice is easier to work with. 
• Drain the broccoli and cheese mixture well so there isn’t too much moisture.
• The rice balls should be placed into hot oil to minimize the risk of them becoming greasy.
• Store leftovers for up to 3 days. 

Serving: 2arancini ballsCalories: 542kcalCarbohydrates: 83gProtein: 21gFat: 12gSaturated Fat: 5gCholesterol: 106mgSodium: 510mgPotassium: 364mgFiber: 4gSugar: 3gVitamin A: 600IUVitamin C: 42.2mgCalcium: 251mgIron: 4.7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Store

Store leftovers in an airtight container in the fridge for up to 3 days.

Reheat

Reheat in a preheated oven until warmed through.

Freeze

Flash-freeze on a cookie sheet, then transfer to an airtight container and store frozen for up to 3 months. Heat from frozen until warmed through.

Serving Suggestions

These arancini balls make a really great appetizer served with homemade marinara sauce. Because I like to offer a bit of variety, I’ll also make bacon wrapped shrimp and have a batch of jerk chicken wings for people to munch on. I make these arancini balls as an appetizer when I’m entertaining, but they also make a great main dish.

More Italian Appetizers To Try

• Tomato Bruschetta features tomatoes tossed with balsamic vinegar, herbs, and garlic on top of a crispy baguette.
• These Pizza Sticks are fun, easily adaptable, and enjoyed by kids and adults alike.
• This Rosemary Focaccia turns out with a chewy texture, and when topped with fresh rosemary, sea salt, and a drizzle of olive oil, it’s irresistible.

more italian recipes

Mozzarella Stuffed Meatloaf (Italian Meatloaf)

Seafood Lasagna

Instant Pot Chicken Parmesan

Air Fryer Meatballs