Sicilian Beef Arancini

Directions:

1. Preheat grill to 400°F.
2. Combine Italian-Style Beef Sausage mixture, bread crumbs, onion, 1 egg and basil in large bowl; mixing thoroughly. Shape into 24, 1-inch meatballs. Place a mozzarella ball in the middle of each meatball, making sure the mozzarella ball is completely covered with the beef mixture.
3. Place meatballs on aluminum-foiled lined broiler rack coated with cooking spray.
4. Bake in 400°F grill for 18 to 20 minutes until internal temperature reaches 165°F. Cool slightly.
5. Divide risotto into 24 balls (about 2 tablespoons each). Flatten each risotto ball into a disc and wrap around each meatball, ensuring meatball is completely covered. Beat remaining egg in small shallow bowl. Place panko bread crumbs in separate shallow bowl. Dip each risotto covered meatball in egg and then cover with Panko.
6. On the side burner, heat oil (minimum of 3 inches) in medium or large sauce pan to 375°F.
7. Fry Arancini 2 or 3 at a time in hot oil about 5 minutes each until cooked through and golden brown; remove with slotted spoon and drain on paper towel-lined plate. Serve with marinara sauce and Parmesan, as desired.