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Arancini meatballs, with roasted tomato dip


  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. Cook the pudding rice in plenty of boiling water until tender
  3. Fry off the minced pork, minced beef, garlic and thyme in olive oil until golden and allow to cool
  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. Add the parmesan, egg and season
  6. Split onto even sized balls and wrap each ball around the mini mozzarella until evenly covered
  7. Panne and deep fry until golden (approximately 3 mins)
  8. Serve with roasted tomato sauce and salad