Italian Rice Ball Skillet - 20 Minute Recipe! (2024)

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We’re in a bit of a dinner rut (which I know sounds crazy coming from a food blogger!) so I turned to my friends on Instagram Storiesa few weeks ago, asking them what the last meal was that knocked their socks off. I got so many great ideas, including an oldie but goodie recipe from Skinnytaste for Sicilian Rice Ball Casserole.

I audibly “oooo‘ed” after reading the suggestion, as I used to frequently make the dish after Ben’s and myexcellent Italian adventure nearly ten years ago. (I’m not crying you’re crying.) Back then I’d wanted to recreate some of the dishes we ate on the Amalfi Coast, where Ben and I stayed for part of our trip, and the flavors of Gina’s casserole took us right back to the cliffside town of Praiano, just up from Positano, that we immediately fell in love with. The sparkling sea views, charming, hidden gardens, and endless supply of centuries old, steep stone staircases completely exceeded our expectations.

Being the sophisticated foodies that we are, Ben and I found the local pizza shop quickly after arriving, and there was more then one occasion when we had to haul our gelato-laden butts up said steep stone staircases to the shop after realizing they were about to close for the day.

Pro tip: Mom and Pop restaurants in Italy have odd hours and close early by American standards, but homemade pizza is worth the gasp-inducing, will-they-or-won’t-they-make-it climb every time!

In addition to pizza, the shop soldthe most incredible Arancini – ie Sicilian or Italian Rice Balls which are leftover risotto rolled into balls then stuffed with stewed meats, cheeses, and vegetables, and then fried – that paired perfectly with an ice cold Peronion a balcony overlooking the Mediterranean. Ugh, take me back!

Anyway, I haven’t made the casserole in 6 or 7 years, and was inspired to simplify it into the skillet recipe you see here. Italian Rice Ball Casserole is ready in just 20 minutes, made from kitchen staples, and would you believe there’s zero chopping required, save for some fresh parsley if you wish to sprinkle on top at the end? Like biting into a hot and sizzling Italian Rice Ball, this meal is comforting to the max.

My Italian Rice Ball Skillet is cooked rice mixed with a combination of ground beef and sweet Italian sausage, marinara sauce, Italian seasoning, and frozen peas, then smothered in shredded mozzarella cheese and broiled until hot and melty. Literally I was tapping my foot in my kitchen waiting for the rice to finish cooking because everything else comes together in about 10 minutes. Lez go, rice!

Hey, 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. Now, if only I could trade the foot of snow outside my window for sea views instead. Ah, a girl can dream! ;)

Start by cooking the rice.

To a small pot with a tight fitting lid add long grain white rice, water, a drizzleextra virgin olive oil and big pinch salt.Bring to a simmer then place a lid on top, turn the heat to medium-low, and simmer for 10 minutes. Taste a spoonful of the rice, quickly putting the lid back on. If the rice is still a little crunchy add a couple additional Tablespoons of water then continue to simmer for 2 more minutes. If the rice is al dente, take the pot off the heat then let steam with the lid on for 5 minutes before fluffing.

Two of my best tips for successfully cooking rice is:

1. Start with good rice. I only use Lundberg Family Farms rice. You are not going to get as tasty or fluffy rice with minute rice.
2. 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.

Alrighty! 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 1-1/2 cups cooked rice (save the remaining rice for another use.)

Stir until all the ingredients are heated through then spread the mixture evenly into the bottom of the skillet and top withshredded 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

• Cheesy Chicken Burrito Skillet
• Homemade Crunchy Taco Hamburger Helper
• Skillet Tater Tot Casserole
• Skillet Shepherd’s Pie

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