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.
You only have a half a cup of rice left….just put it in the recipe..most likely it will be thrown out
I made this and my family LOVED IT! Easy and delicious, I need to make it again soon!
I there a brand of Ground Sweet Italian Sausage that is gluten free that anyone recommends? I know they add spices to sausage sometimes. Thanks!
I use Johnsonville. :)
DELICIOUS!!
This meal was so easy to make! Everyone in our family loved it! It’s always a win when I find a meal our 5 and 2 year old love. Thanks for the great recipe!
I’m so glad to hear it, Robyn! Always nice when everyone in the family will eat the same dish!!
Oh this looks amazing! Having to eat glutenfree, I’m going to try this tonight :)
This recipe is absolutely delicious!! Amazing flavors and the melted cheese on top made every bite even more perfect!! Thank you for creating such a fantastic and easy dish!!
YAY! So glad you loved it, Jill! :)
I remember reading about your trip like it was yesterday! I feel old too???
Also this is def going on the menu next week!!
This looks delicious! Would I be able to substitute priced cauliflower to lower the carbs? Thanks for sharing these wonderful recipes and memories !
Hi Dianne! I haven’t tested this with cauliflower rice so I can’t say for sure how it would taste, but I’m thinking it would be pretty good! :)
Do you think this would still taste good without the cheese? We’re dairy-free in our house. Thanks!
Yes! I have used dairy free mozzarella here too (just 1 cup) and it was great!
10 years?! Oh my gosh where has the time gone? I remember reading about your Italy trip! Hard to believe that was 10 years ago…
Oh my gosh I am such an idiot – it was in 2010, not 2009 like I was thinking!!! Either way, NINE years?!
That looks amazing Kristin! You had me at “no chopping required.” (cue the eye heart emoji). Anyway, I use an Aroma rice cooker to cook my rice. It’s a real gem in the kitchen.
Always happy to see a new post. This looks delish – and your memories of Italy are so evocative. I spent a few years in southern Italy and southern Spain growing up and haul my husband back now and then, but not nearly often enough for me. This dish will be tried out soon!
ALSO want to say, thank you for the rice cooking tips – mine is rarely great, though I used your method you’d noted a few years ago as I made your spicy sausage and chicken gumbo last night. Next up is your chicken, bacon and pesto gnocchi skillet. (Do you have a cacio e pepe recipe that you love/have modified?)
oh, that came out wrong – I meant that my rice wasn’t good until I got your tips, haha … It was either crunchy or soupy … and using better rice HAS made a diff for me. I was in denial.