Time: 1 hour
Serves: 6


For the Arancini Meatballs
200g cooked pudding rice
2 slices Country Range white bread
60ml milk
250g pork mince
250g beef mince
1 finely chopped onion
1/4 tsp Country Range thyme
1 egg
1/4 tsp Country Range garlic
40g finely grated parmesan
1 tbsp Country Range pomace oil
Sea salt and cracked black pepper
bocconcini (mini mozzarella balls) or large mozzarella balls cut into pieces

For the Panne mix
Country Range plain flour, for dusting
2 extra eggs mixed with milk, lightly beaten
panko breadcrumbs
Country Range Vegetable oil, for deep frying

For the Roasted tomato sauce
15ml olive oil
1 red onion
4 plumb vine tomatoes
1 red pepper
1 small bunch basil
2 cloves garlic
100g tomato and basil sauce


  1. Chop all the ingredients and roast until singed on the edges Blitz and mix with 100g tomato and basil sauce. Add the chopped basil
  2. Cook the pudding rice in plenty of boiling water until tender
  3. Fry off the minced pork, minced beef, garlic and thyme in olive oil until golden and allow to cool
  4. Soak the bread in the milk and then add to the rice, add the mince mix and mix together. The bread will mush and mix into the rice.
  5. Add the parmesan, egg and season
  6. Split onto even sized balls and wrap each ball around the mini mozzarella until evenly covered
  7. Panne and deep fry until golden (approximately 3 mins)
  8. Serve with roasted tomato sauce and salad