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Arancini Meatballs with Roasted Tomato Dip

Cooking Time
60 min Minutes
Ingredients
27
Portions
6

Ingredients

27 Total
  • Arancini Meatballs
  • 200 g cooked pudding rice
  • 2 slices Country Range Medium Sliced White Bread
  • 60 ml milk
  • 250 g pork mince
  • 250 g beef mince
  • 1 finely chopped onion
  • 1/4 tsp Country Range Dried Thyme
  • 1 egg
  • 1/4 tsp Country Range Garlic Purée
  • 40 g finely grated parmesan
  • 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 Mix
  • Country Range Plain Flour, for dusting
  • 2 extra eggs mixed with milk, lightly beaten
  • Country Range Panko Breadcrumbs
  • Country Range Vegetable Oil, for deep frying
  • Roasted Tomato Sauce
  • 15 ml olive oil
  • 1 red onion
  • 4 plum vine tomatoes
  • 1 red pepper
  • 1 small bunch basil
  • 2 cloves garlic
  • 100 g Country Range Tomato and Basil sauce

Method

  • 1

    Step 1

    Chop all the ingredients and roast until singed on the edges. Blitz and mix with 100g tomato and basil sauce. Add the chopped basil.
  • 2

    Step 2

    Cook the pudding rice in plenty of boiling water until tender.
  • 3

    Step 3

    Fry off the minced pork, minced beef, garlic and thyme in olive oil until golden and allow to cool.
  • 4

    Step 4

    Soak 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.
  • 5

    Step 5

    Add the parmesan, egg and season.
  • 6

    Step 6

    Split onto even sized balls and wrap each ball around the mini mozzarella until evenly covered.
  • 7

    Step 7

    Panne and deep fry until golden (approximately 3 mins).
  • 8

    Step 8

    Serve with roasted tomato sauce and salad.

Ingredients

27 Total
  • Arancini Meatballs
  • 200 g cooked pudding rice
  • 2 slices Country Range Medium Sliced White Bread
  • 60 ml milk
  • 250 g pork mince
  • 250 g beef mince
  • 1 finely chopped onion
  • 1/4 tsp Country Range Dried Thyme
  • 1 egg
  • 1/4 tsp Country Range Garlic Purée
  • 40 g finely grated parmesan
  • 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 Mix
  • Country Range Plain Flour, for dusting
  • 2 extra eggs mixed with milk, lightly beaten
  • Country Range Panko Breadcrumbs
  • Country Range Vegetable Oil, for deep frying
  • Roasted Tomato Sauce
  • 15 ml olive oil
  • 1 red onion
  • 4 plum vine tomatoes
  • 1 red pepper
  • 1 small bunch basil
  • 2 cloves garlic
  • 100 g Country Range Tomato and Basil sauce

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