Ingredients
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3 (8.8 oz) pkgs Nature's Promise® Precooked Jasmine rice
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1 (7 oz) bag reduced-fat shredded mozzarella cheese, divided
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3 large eggs
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1 tbsp olive oil
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1 small onion, chopped
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1 clove garlic, minced
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1/2 lb 93% lean ground beef
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1 (8 oz) can no-salt-added tomato sauce
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1/2 cup frozen peas
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1 1/2 cups Italian-style bread crumbs
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Olive oil cooking spray
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Marinara sauce, to serve (optional)
Steps
1
Microwave the rice according to package directions. Add to a large bowl, then let rice cool slightly. Stir in ½ cup mozzarella and the eggs. Season with salt and pepper. Mix until fully combined and let cool completely.
2
Meanwhile, in a 10-inch skillet, heat the oil on medium-high. Add the onion and garlic and cook 3–5 min., until tender. Add the ground beef and cook 8–10 min., until fully cooked, stirring and breaking up beef with back of spoon. Season with salt and pepper. Stir in the tomato sauce and bring to a boil. Lower heat to a simmer and stir in the peas. Simmer 10 min., until heated through. Let cool completely.
3
Add the bread crumbs to a shallow bowl. To assemble the arancini, moisten hands with cool water. Place ⅓ cup rice mixture in one hand and flatten into a disk with the other. Cup hand to form rice into a slight bowl shape, then add about 1 tbsp meat mixture (be careful not to add too much so it doesn’t ooze out). Sprinkle a pinch of remaining mozzarella in the center. Form rice up and around filling to shape into a ball. Roll rice ball in bread crumbs. Repeat process with remaining ingredients, moistening hands each time to prevent sticking. Refrigerate arancini 15 min. to set.
4
Preheat air fryer to 400°F. Coat basket with the cooking spray. In batches, add arancini to basket and coat tops with cooking spray. Cook 10 min., until golden brown and crisp. Serve with warm marinara sauce, if desired.
Tips
Freeze remaining meat sauce for an easy weeknight dinner or use it in place of marinara sauce for dipping.
