Italian Rice Ball Skillet is the the deconstructed version of Italian Rice Balls (arancini). Easy, gluten free, and zero chopping required!
“This meal was amazing! My husband and I absolutely loved it and it was so easy to make! Definitely going in the rotation!”
We’re coming up on the anniversary of my husband’s and my bucket list vacation to Italy so I used the occasion to whip up a super easy dish that reminds me of a not so easy to make dish we enjoyed many times while abroad.
Italian Rice Ball Casserole is the deconstructed version of Arancini — crispy rice balls made with leftover cooked rice — that’s made using everyday kitchen staples, in 20 minutes, using just 1 skillet. There is ZERO chopping required, save for some parsley if you’d like to sprinkle it on top at the end.
Like biting into a hot and sizzling Italian Rice Ball, this meal is comforting to the max!
Italian Rice Ball Skillet
Italian Rice Ball Skillet is cooked white rice mixed with a combination of ground beef and sweet Italian sausage, marinara sauce, Italian seasoning, and frozen peas, smothered in shredded mozzarella cheese then broiled until hot and melty.
If you can’t get to the Italian coast anytime soon, this simple skillet dinner might just squash a craving for one of their yummy, hearty delicacies!
How to Make this Dish
Start by cooking the rice. To a small pot with a tight fitting lid add long grain white rice, water, a drizzle extra virgin olive oil and big pinch salt. Bring to a simmer then place a lid on top, turn the heat to low, then simmer for 10-15 minutes or until the rice is tender.
Scoop out 1-1/2 cups cooked rice then set the rest aside for another use.
Top Rice cooking Tips
- Start with good quality rice. I only use Lundberg Family Farms rice. You are not going to get as tasty or fluffy rice with minute rice.
- Don’t put your pot on a burner that’s much larger than the pot. This will not only cause spillovers but the water will evaporate faster then the rice can absorb it, causing unevenly cooked rice.
While the rice is simmering, add ground beef and ground sweet Italian sausage to a large skillet over medium-high heat. Season with homemade seasoned salt and pepper then brown and drain if necessary.
Return the meat to the skillet then add marinara sauce, Italian seasoning blend, frozen peas, and the cooked rice then stir everything to combine.
Spread the mixture into an even layer in the bottom of the skillet then top with shredded mozzarella cheese.
Broil until the cheese is melted then scoop, serve, and devour!
I hope you love this EASY, tasty twist on an Italian classic — enjoy!
More One Pan Recipes
- Ground Beef Stroganoff
- Cheesy Ham & Broccoli Rice Skillet
- Cheesy Chicken Burrito Skillet
- Homemade Crunchy Taco Hamburger Helper
- Skillet Tater Tot Casserole
- Beef & Veggie Enchilada Skillet
- Skillet Shepherd’s Pie
Equipment
Ingredients
- 1 cup long grain white rice, Lundberg White Jasmine Rice recommended
- 1/2 lb ground beef
- 1/4 lb ground sweet Italian sausage
- homemade seasoned salt and pepper
- 1 cup marinara sauce
- 1/2 teaspoon Italian seasoning blend
- 1/3 cup frozen peas
- 1-1/2 cups shredded mozzarella cheese
Directions
- Add rice plus 1-3/4 water, a drizzle of extra virgin olive oil, and dash of salt to a small saucepan. Turn heat to high then once water starts to simmer place a lid on top, turn heat down to low, then simmer for 10 minutes or until rice is tender. Remove pot from heat then fluff with a fork. Measure out 1-1/2 cups rice (save extra rice for another use) then set aside.
- Meanwhile, preheat broiler. Add ground beef and sweet Italian sausage to a large, oven-proof skillet over medium-high heat. Season with homemade seasoned salt and pepper then saute until cooked through. Drain meat if necessary then return to the skillet. Turn heat down to medium then add 1-1/2 cups cooked rice, marinara sauce, Italian seasoning blend, and frozen peas, and then stir until ingredients are combined and heated through. Spread into an even layer then sprinkle mozzarella cheese on top and broil until melted. Scoop into bowls then serve.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
This is such a perfect fall/winter dish; so warm, hearty, & delicious!!
Very easy to make! I made the rice ahead of time in our rice cooker and it still turned out perfect :)
I’m so glad you loved this recipe, Shannon! Thank you so much for your feedback and recipe rating!
This is seriously easy & delicious and going into the weekly rotation. Thank you for another family-approved winning recipe!
How many people would this recipe feed? I have a family of 5 (including a teenager) and this seems like it might not be enough. Should I double it?
Hi Jen! I have this marked as serving 4 – I would double for 5, including a teenager!
I also have a family of 5 and know doubling it would be best for my crew, but I imagine you would then need to use two skillets, correct??
Hey Diane! You can use a Dutch oven to double it, or a large 12″ skillet with high sides like this one: https://amzn.to/3YKRatB
This was yet another winner from IGE!! I had to modify by omitting the cheese and I realized when I came to comment I forgot to add the peas! haha – it was still amazing! Can’t wait to make again – with the peas this time! Thanks!
I’m so glad you loved it, Leslie!! Thank you so much for your feedback and recipe rating, too!
This meal was amazing! My husband and I absolutely loved it and it was so easy to make! Definitely going in the rotation!
I’m so glad you both loved it, Rachael! Thank you so much for your feedback and recipe rating!
Family hit!
Love to hear it, Sara! Thanks so much for the feedback!
This sounds so good. I can’t wait to try it.
I hope you love it, Lorraine!
What would you recommend for a vegetarian option?
My daughter was just diagnosed with Celiac in March and we are making our way through your recipes. (4 thumbs up so far!) We want to add this to the list to try, but we hate peas! lol Any idea what veggie we might be able to substitute instead?
Oh I totally understand – I hate peas too but can work through them in this dish because it’s “authentic” to what we ate in Italy and the memories help me gloss over the peas! ???? You can just leave them out and serve a side salad with this dish to get your veggies instead.
We were searching Gluten Free recipes and found this in a list. It was our first choice (sort of a recipe roulette)
We literally made it THREE times that week! It’s now on the weekly/biweekly rotation!
When it gets a “yes please” from all 5 of us, it’s a winner ?
It’s actually quite similar to a dish I grew up on but this is a great variation
Awesome!! So glad to hear it – and so easy too!
We’ve made this recipe several times and everyone loves it… I double the recipe since we have 5, and I typically take leftovers to my Mother and Aunt
So happy to hear that, Debra! So nice of you to share with your family. :)