Arancini Meatballs
Veal meatballs stuffed with cherry bocconcini, crumbed and deep-fried, served with pesto and aĆÆoli. Recipe by Donna Hay.
š½ļø Makes 30
Ingredients
| Ā¾ cup (50g) | fresh white breadcrumbs |
| Ā¼ cup (60ml) | milk |
| 500g | veal mince |
| 1 | egg |
| 2 cloves | garlic, crushed |
| Ā½ cup (40g) | finely grated parmesan |
| 1 tablespoon | extra virgin olive oil |
| ā | sea salt and cracked black pepper |
| 30 | cherry bocconcini, drained and well dried with absorbent paper |
| Ā¼ cup (35g) | plain (all-purpose) flour, for dusting |
| 3 | eggs, lightly beaten, extra |
| 3 cups (210g) | fresh white breadcrumbs, extra |
| ā | vegetable oil, for deep frying |
| ā | store-bought pesto and aĆÆoli to serve |
Instructions
- Place the breadcrumbs and milk in a large bowl and mix well to combine. Set aside for 5 minutes or until the milk is absorbed.
- Add the mince, egg, garlic, parmesan, oil, salt and pepper and mix well to combine. Using wet hands, divide the mixture into tablespoons, place a bocconcini in the middle of each and roll into balls to enclose.
- Toss the meatballs in the flour, dip into the extra egg and roll in the extra breadcrumbs to coat.
- Heat the vegetable oil in a large saucepan over medium heat until the temperature reaches 180Ā°C (350Ā°F) on a deep-frying thermometer. Carefully lower the meatballs, in batches, into the oil and cook for 5ā6 minutes or until golden and cooked through.
- Serve the meatballs with the pesto and aĆÆoli.
Makes 30.