Delicious Meat Arancini

1.In a saucepan, bring the chicken 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 chicken 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.Remove the pot from heat and stir in the grated Parmesan cheese, garlic powder, onion powder, dried oregano, dried basil, red pepper flakes, salt, and black pepper. Mix well and let it cool to room temperature.

5.In a skillet, cook the ground beef over medium heat until browned and fully cooked, about 8-10 minutes. Season with salt and pepper. Drain any excess fat and let it cool.

6.Once the rice mixture has cooled, take a small handful (about 2 tablespoons) and flatten it in your palm. Place a teaspoon of the cooked ground beef in the center and mold the rice around it to form a ball. Repeat this process until all the rice and meat are used up.

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

8.Roll each rice ball in flour, then dip it in the beaten eggs, and finally coat it with breadcrumbs, ensuring they are fully covered.

9.In a deep frying pan, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).

10.Fry the arancini in batches, being careful not to overcrowd the pan, for about 3-4 minutes or until golden brown and crispy on all sides. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.

11.Serve the delicious meat arancini warm, with marinara sauce or your favorite dipping sauce.