Spicy Meat-Filled Arancini

1.In a saucepan, bring the vegetable broth to a simmer and keep it warm over low heat.

2.In a large pot, add the Arborio rice and toast it over medium heat for about 2 minutes, stirring constantly.

3.Gradually add the warm vegetable broth, one ladle at a time, stirring frequently until the liquid is absorbed before adding more. Continue this process until the rice is creamy and al dente, about 18-20 minutes.

4.Once cooked, remove the rice from heat and stir in garlic powder, onion powder, smoked paprika, dried oregano, dried thyme, salt, and black pepper. Allow the rice to cool completely.

5.In a skillet over medium heat, cook the ground beef and ground pork until browned and fully cooked, breaking it apart with a spoon. Drain excess fat if necessary.

6.Stir in the chopped parsley and season with salt and pepper to taste. Remove from heat and let the meat mixture cool.

7.Once the rice is cool, take a handful of rice and flatten it in your palm. Place a spoonful of the meat mixture in the center and mold the rice around it to form a ball. Repeat until all rice and meat are used, making about 12-15 arancini.

8.Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with breadcrumbs.

9.Roll each arancini ball in flour, dip in the beaten eggs, and then coat with breadcrumbs, ensuring they are fully covered.

10.In a deep frying pan, heat vegetable oil over medium-high heat until hot. Carefully add the arancini in batches, frying until golden brown and crispy, about 3-4 minutes per side.

11.Remove the arancini from the oil and drain on paper towels. Serve hot.