Stuffed Prosciutto Balls Recipes

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Arancini, Italian Rice Balls image

These Arancini, Italian Rice Balls are so utterly delicious and irresistible! They are stuffed with prosciutto and mozzarella, rolled in breadcrumbs and then deep fried to a golden brown perfection!

Provided by Marisa

Categories     Lunch Supper Snack

Number Of Ingredients 15

1 tablespoon olive oil
1 medium onion (chopped)
1 clove of garlic (sliced thinly)
3 bay leaves
1 cup Arborio rice
2 ½ cups low sodium chicken stock
1/2 cup Parmegiano-Reggiano cheese
1 large whole egg (lightly beaten)
1 large egg yolk (lightly beaten)
1/2 cup mozzarella cheese (chopped)
1/2 cup prosciutto (chopped)
1 cup all-purpose flour
3 large egg whites (beaten with a fork)
2 cups Italian bread crumbs
vegetable oil for deep frying


  • In a medium saucepan, heat the olive oil over medium heat.
  • Add the chopped onion, garlic, bay leaf and sauté for about 3 minutes or just until the onion is soft and translucent.
  • Stir in the rice.
  • Add the chicken stock and bring to a boil then lower to a simmer.
  • Cook the rice until tender and all the liquid has absorbed, for about 20 minutes.
  • Remove the bay leaf and discard it.
  • Once the rice is cooked, transfer to a bowl and cool completely.
  • When cooled stir in the grated Parmesan cheese, beaten egg and egg yolk.
  • Divide the mixture in 12 equal portions and place the portions on a small tray. Having these portions ready will make it easier to fill the rice balls.
  • Keep a small bowl filled with water close by and from time to time moisten your hands for easy rolling of the rice balls. This step will greatly minimize any fuss and mess when rolling the balls. Trust me and you can thank me later!
  • Combine the prosciutto and mozzarella together in a small bowl.
  • With moistened hands, scoop up 1/4 cup of the rice mixture and cup it in one hand. Use your other hand to flatten it slightly while making an indentation. Place about a teaspoon of the mozzarella and prosciutto mixture in the middle. Close your hand, making a fist and gently roll into a ball. If needed, you can always add more rice.
  • Place the rice ball on a greased cookie sheet and repeat with the remaining rice and filling to form 12 rice balls.
  • Moisten your hands with water as often as needed for easy rolling. This will prevent the rice from sticking too much on your hands and you will be able to roll the rice balls effortlessly.
  • Roll the rice balls, one at a time, first in the flour then in the egg whites and finely in the bread crumbs while turning to coat all over and place them back on a cookie sheet.
  • Cover with plastic wrap and then chill for 30 minutes.
  • In the meantime, line a cookie sheet with paper towels and place it next to your stove.
  • Heat the vegetable oil in a dutch oven or a deep frying pan (the oil should measure about 2 inches deep), to 350*F. Use a deep frying thermometer for accuracy. Make sure there is enough oil in the pan to ensure they cook evenly and to avoid any from bursting.
  • Use a wire skimmer or a large slotted spoon to gently lower the rice balls into the hot oil. Do not overcrowd them.
  • Fry the rice balls for about 2 minutes or until golden brown and crispy all over. You can also keep them warm in the oven preheated to 200*F while you fry up the rest.
  • When ready, remove with the wire skimmer or your slotted spoon and place them on the prepared cookie sheet to drain.
  • Repeat with the remaining rice balls.
  • Serve while hot alongside a crispy salad or wth your favourite tomato sauce.

Nutrition Facts : Calories 283 kcal, Carbohydrate 37 g, Protein 12 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 43 mg, Sodium 465 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving


Fried Risotto Balls image

I grew up eating arancini with my dad at a local Italian cafe! I remember how excited he was when he realized we could get them locally, and I instantly fell in love with them and started making them with my mom every year around the holidays. They were huge and always filled with melty mozzarella. Here, I'm using fontina for a bit of nuttiness and I've added prosciutto because, well, I can never have too much prosciutto! These are great for using up leftover risotto and turning it into a fabulous appetizer.

Provided by Molly Yeh

Categories     side-dish

Time 2h35m

Yield 6 servings (18 to 20 balls)

Number Of Ingredients 15

5 cups low-sodium chicken stock
2 tablespoons extra-virgin olive oil
1/2 medium Spanish onion, finely chopped
1 cup arborio rice
1/2 cup dry white wine
1/2 cup grated Parmesan, plus more for garnish
1 tablespoon unsalted butter
3 large eggs
1 cup grated Italian fontina cheese
2 ounces sliced prosciutto, chopped
Vegetable oil, for frying
Kosher salt
1 cup all-purpose flour
1 cup fine dry breadcrumbs
Chopped fresh parsley, for garnish


  • Line a baking sheet with parchment paper. Heat the stock in a medium saucepan over low heat to simmering.
  • Heat the olive oil in a medium straight-sided skillet over medium heat until hot. Add the onion and cook, stirring, until it begins to soften but does not color, about 4 minutes. Add the rice and toss to coat in the oil. Add the white wine and cook until completely absorbed, about 2 minutes.
  • Ladle in enough stock to just cover the rice. Adjust the heat so the liquid is simmering evenly. Cook, stirring occasionally, until the liquid is almost absorbed. Add the stock twice more in this manner (you may not use all of the stock) until the risotto is creamy and al dente, 16 to 18 minutes from the first addition of liquid. Off the heat, stir in the Parmesan and butter until smooth. Spread the mixture on the prepared baking sheet and let cool completely.
  • Once the risotto is cooled, scrape it into a large mixing bowl. Beat 1 egg and add to the bowl along with the fontina and prosciutto (separating any clumps of prosciutto with your fingers). Stir to combine. Line the baking sheet with a clean sheet of parchment. Scoop about 1/4 cup of the risotto into your hands and roll into a ball. Place on the baking sheet. Repeat with the remaining risotto, to get about 18 balls. Refrigerate until just firm, about 30 minutes.
  • Meanwhile, heat about 2 inches vegetable oil in a medium Dutch oven to 350 degrees F. Break the remaining 2 eggs into a shallow bowl and beat with a pinch of salt and a tablespoon of water. Spread the flour and breadcrumbs in 2 separate shallow bowls.
  • Dredge the balls in the flour, then the egg and finally the breadcrumbs, taking care to coat them completely. Return them to the baking sheet.
  • Fry the balls in 2 or 3 batches until deep golden brown, 4 to 5 minutes per batch, letting the oil return to temperature before adding another batch. Drain on a paper towel-lined baking sheet. Serve warm or at room temperature, sprinkled with Parmesan and chopped parsley.


Pizza Bombs Recipe by Tasty image

Here's what you need: butter, can of biscuit dough, marinara sauce, sliced pepperoni, ball of mozzarella cheese, butter, garlic, salt, pepper, italian seasoning, shredded parmesan cheese

Provided by Tasty

Categories     Appetizers

Time 30m

Yield 16 balls

Number Of Ingredients 11

3 tablespoons butter, for greasing the pan
16 ½ oz can of biscuit dough, 1 can
marinara sauce
sliced pepperoni
8 oz ball of mozzarella cheese, cut into cubes
butter, melted
2 cloves garlic, minced
salt, to taste
pepper, to taste
1 tablespoon italian seasoning
shredded parmesan cheese, for topping


  • Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and grease with butter.
  • Cut each biscuit in half. Press each half into a circle with your thumb.
  • Place a small dollop of marinara sauce, 1 pepperoni, and 1 cube of mozzarella cheese in the center of each biscuit round.
  • Bring the edges up and over, pressing them together and being sure to leave no gaps for the filling to leak out. Lay the pizza bombs on the prepared baking sheet.
  • Combine the melted butter, garlic, salt, pepper, and Italian seasoning in a small bowl.
  • Brush the butter mixture onto each pizza bomb and top with Parmesan.
  • Bake for 15-20 minutes, until the bombs have nicely browned.
  • Once they are cool enough to handle, serve with marinara sauce alongside.
  • Enjoy!

Nutrition Facts : Calories 150 calories, Carbohydrate 12 grams, Fat 9 grams, Fiber 0 grams, Protein 4 grams, Sugar 2 grams


Stuffed Steak with Prosciutto and Spinach image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 12

1 (10-ounce) package chopped frozen spinach
3 tablespoons extra-virgin olive oil, divided
3 cloves garlic, chopped
1/2 small onion, chopped
1/2 small red bell pepper, 1/4 chopped, 1/4 cut into thin strips, for garnish
2 ounces prosciutto (about 3 to 4 slices), cut into ribbons
Coarse salt
Black pepper
1/4 cup Italian bread crumbs - eyeball it
1/3 cup grated Parmigiano - eyeball it
2 pound eye round roast, strings cut off
Re-sealable plastic bag


  • Defrost spinach in microwave. Wrap in clean kitchen towel and wring chopped spinach dry.
  • Place a large skillet on the stove over medium high heat. Add 2 tablespoons extra-virgin olive oil-to hot skillet. Add garlic to oil. Add onion and red pepper, cook 1 minute. Lower heat to medium. Add the prosciutto and the spinach. Season with salt and pepper. Add bread crumbs and cheese to spinach. Turn off heat. Let stuffing cool.
  • To create the cavity for the stuffing, use a long sharp knife (like a boning knife), and cut a 1 to 2-inch hole through the center of the roast making a lengthwise slit. Turn the meat around and cut another slit in the same spot so that your knife completes the cavity. Insert a wooden spoon into the cavity to make sure the hole is even and goes all the way through.
  • Put the cooled filling in a re-sealable plastic bag and snip a hole in the corner of the bag. Pipe the filling into the cavity. You may need to push it along with your fingers to make sure that it goes all the way through.
  • Preheat nonstick skillet over high heat. Cut the roast into 6 even slices, being careful to keep the stuffing in each slice. Add 2 tablespoons of extra-virgin olive oil to the pan. Season the steaks with salt and pepper and sear in hot, nonstick skillet, 2 minutes on first side. Flip the steaks and sear for an additional 2 minutes then lower the heat to medium-high and cook until done (about 3 to 4 more minutes). Garnish with thinly sliced red pepper.


Canapés & cocktails image

This smart cocktail and these simple canapés will get the party started with maximum fun and minimum fuss

Provided by Good Food team

Categories     Canapes

Time 1h15m

Number Of Ingredients 6

Spicy prawn skewers
Stuffed prosciutto balls
Cucumber salmon
Red pesto & mozzarella festive crackers
Curried chicken poppadums
Christmas cranberry mojitos


  • Spicy prawn skewers Marinate 150g cooked prawns in zest and juice 1 lime, 1 tbsp soy sauce, ½ finely chopped chilli, 2 tsp grated fresh root ginger and 1 tsp clear honey for 20 mins-1 hr. To serve, lay each prawn on a baby spinach leaf and thread a cocktail stick through (makes 28).
  • Stuffed prosciutto balls Mash 100g feta with ½ finely chopped chilli, 2 tsp chopped mint and zest and juice ¼ lemon. Roll into 24 small balls. Quarter 6 prosciutto slices lengthways, then wrap each prosciutto strip around a feta ball (makes 24).
  • Cucumber salmon Cut 1 large cucumber into 20 thick slices and scoop out some of the seedy middle, leaving a dip. Mix 200ml crème fraîche with zest 1 lemon and freshly ground black pepper, then spoon 1 tsp into each dip. Top with a piece smoked salmon, lemon zest and some black pepper (makes 20).
  • Festive crackers Take 20 small crackers (we used Morrisons Gouda cheese & mixed seeds cracker bites) or 20 homemade crostini. Spread 1 tsp red pesto onto each cracker, top each with a piece of mozzarella from a 125g ball and garnish with basil leaves (makes 20).
  • Curried chicken poppadums Arrange a 75g tub mini poppadums on a plate and slice 85g cooked chicken so there's 1 piece per poppadum. Mix together ½ tsp curry powder, 100ml crème fraîche and zest ½ lemon, put 1 tsp in each poppadum with ½ tsp mango chutney, then finish with a slice of chicken and some chopped coriander. Best assembled just before serving so the poppadums stay crisp (makes 20).
  • Christmas mojitos Put 140g fresh or frozen cranberries, a handful mint and 2 tbsp brown sugar in a bowl. Crush with the end of a rolling pin, then add a couple of handfuls of crushed ice and stir to mix. Add a shot of vodka to 6-8 tall glasses, divide the cranberry crush between them, then top up with cranberry juice and sparkling water (serves 6-8).


Prosciutto Wrapped Melon Balls image

This is a great snack to make for any gathering. Balls of honeydew melon are wrapped in prosciutto and fresh mint to make a fancy appetizer with few ingredients.


Categories     Appetizers and Snacks     Antipasto Recipes

Time 25m

Yield 12

Number Of Ingredients 4

¼ cup lime juice
1 honeydew melon, fruit removed with a melon baller
9 ounces thinly sliced prosciutto
36 sprigs fresh mint


  • Place melon balls into a bowl, and sprinkle with lime juice. Stir gently to coat. Wrap each ball with a slice of prosciutto, and secure with a sprig of mint. Arrange on a serving tray. Refrigerate until serving.

Nutrition Facts : Calories 121.1 calories, Carbohydrate 10.6 g, Cholesterol 18.7 mg, Fat 6.9 g, Fiber 0.9 g, Protein 5 g, SaturatedFat 2.7 g, Sodium 431 mg, Sugar 8.7 g


Gina's Arancini image

Made with leftover risotto, these rice balls are stuffed with prosciutto, Parmesan, and parsley. Serve them as an appetizer at your next cocktail party.

Provided by Anna Francese Gass

Categories     HarperCollins     Rice     Prosciutto     Appetizer     Hors D'Oeuvre     Parmesan     Soy Free     Peanut Free     Tree Nut Free

Yield 6-8 servings

Number Of Ingredients 13

2 cups (380 g) Arborio rice
5 cups (1.2 L) chicken broth or water
1/2 tablespoon unsalted butter
1 1/2 teaspoons extra-virgin olive oil
1/2 cup (80g) finely chopped prosciutto
1 1/2 cups (150 g) Italian bread crumbs
1 large egg, beaten
1 teaspoon parsley, chopped
1/3 cup (30 g) grated Parmigiano cheese
1 teaspoon coarse salt
4 ounces (115 g) fresh mozzarella, cut into 1/4-inch (6-mm) cubes
4 cups (960 ml) vegetable oil
Grated Parmesan cheese, for garnish


  • Combine the rice and broth in a large pot. Bring to a boil and then reduce to a simmer, cover, and cook until the water is absorbed and the rice is soft and creamy, about 15 to 20 minutes. Stir occasionally to ensure the rice doesn't stick to the bottom of the pot.
  • While the rice is cooking, heat the butter and olive oil in a small pan over medium heat and add the prosciutto. Cook until it begins to crisp, about 2 minutes. Set aside.
  • Once the rice is cooked, remove to a large baking sheet and let cool for 10 minutes. (Rice can be made a day ahead, cooled, and stored in the refrigerator overnight.)
  • While the rice is cooling, pour 1/2 cup (120 ml) room-temperature water into a shallow bowl. Place the bread crumbs in a separate shallow bowl. Set both aside.
  • Once the rice is cool, combine it with the crisped prosciutto, egg, parsley, Parmigiano cheese, and salt in a large bowl.
  • Using an ice cream scoop or lightly wet hands, create a 2-inch (5-cm) round ball with the rice mixture. Make an indentation in the middle and add a cube of mozzarella cheese. Encase the cheese with rice and reshape into a perfect ball, then set on the baking sheet. Repeat with the remaining rice mixture.
  • Using your hands, lightly wet the outside of each of the rice balls with the room-temperature water, then roll in the bread crumbs. Set them on the baking sheet.
  • Heat the vegetable oil in a large pot to 350°F (175°C). Drop 4 rice balls into the oil (they should fully submerge) and cook until the outside is golden brown, about 3 minutes. If your pot is wide, carefully roll the rice balls in the oil to ensure even cooking on all sides.
  • Transfer to paper towels to drain. Repeat with the remaining rice balls. They are best eaten at room temperature, garnished with a sprinkling of grated Parmesan cheese, if you can wait!

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