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Unread 01-15-2012, 05:42 PM   #1
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Default Arancini (Italian Meatballs with Rice)

For the meatball throwdown, I made Arancini. In searching for a meatball dish, I remembered a trip I took to New York City a couple of years ago. We went to Patsy's in mid town and had Arancini, a large ball of Risotto stuffed with meat and meat sauce that was breaded, fried and served over red sauce. Since this was a meatball throwdown, not a rice ball throwdown, I changed it up a bit.

I sauteed minced onion, carrots and celery until translucent, then added 1 pound of ground beef with some tomato paste, kosher salt and white pepper.




Once the meat filling mixture simmered for a bit, I added some sweet peas and put it in the fridge to cool. Simultaneously, I made some long grain rice using chicken broth in lieu of water. I made about 3/4# of rice. I spread that on some wax paper and let it cool in the fridge. Once it cooled, I made Arancini balls by putting a cube of mozzarella in the middle, surrounded it with about a teaspoon of meat filling and then put that in a ball of the rice mixture. I rolled the ball in panko bread crumbs and set aside to cook.




While making the Arancini, I decided to up the meat content so I turned the Arancini inside out. I put the cheese in the middle, surrounded by a teaspoon of rice and made a meatball around the outside using the meat mixture. I rolled that in panko too.




I used the kettle to cook them. I set a fire ring inside the kettle, started a chimney of Kingsford and put the lit coals around the perimeter. I put a pizza stone on the ring and let it get up to temp (somewhere around 450).






I cooked in the kettle for about a half hour. I took the leftover meat filling and added some marinara. I served on my throwdown plate with marinara meat sauce with some shaved parmesan. Here's a photo of the Arancini and the inside out version too. They were both good but the meatier version was really good.

The Arancini




Two Inside out Arancini






Now that's a meatball!
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Unread 01-15-2012, 05:49 PM   #2
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Looks good from here.
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Unread 01-15-2012, 06:46 PM   #3
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Very cool Did you just cook the balls directly on the stone?
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Unread 01-15-2012, 07:04 PM   #4
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WOW! That is one beautiful Arancini / Meatball. Didn't know there were any Italian chefs down there in Texas. Great job.
Looks like your pizza stone is supported by your charcoal baskets surrounded by coals? Is that right?
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Unread 01-15-2012, 08:23 PM   #5
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Wow! Great variation on this traditional dish! They look absolutely beautiful.
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Unread 01-15-2012, 08:25 PM   #6
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Gorgeous and impressive cooking
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Unread 01-15-2012, 08:27 PM   #7
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Absolutely beautiful!
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Unread 01-15-2012, 08:55 PM   #8
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Quote:
Originally Posted by colonel00 View Post
Did you just cook the balls directly on the stone?
Quote:
Originally Posted by bobsuosso View Post
Looks like your pizza stone is supported by your charcoal baskets surrounded by coals? Is that right?
I have some spare parts from my Dads old Brinkmann. I took the ash pan out f the base and turned it upside down on the charcoal grate. I poured the hot charcoal from the chimney around the perimeter and then put the stone on the ash pan.

I do the same hung when I 'bake' in my WSM but I set the stone on my rib rack. In either case, I find that it helps to elevate the stone up into the dome so it gets real hot and the heat is ale to circulate under/around the stone.
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Unread 01-15-2012, 11:26 PM   #9
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It is the first time I've seen this. Gotta give it a try.
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Unread 01-15-2012, 11:44 PM   #10
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That looks Great! So many nice things on the boards recently, my list is filling up! Damn!!

I'd LOVE to try that! Thanks for the idea!
Cheers!
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Unread 01-16-2012, 03:48 AM   #11
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Nice experimenting!
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