You Are Not Alone!


Teff Arancini Balls

These gluten-free and vegetarian teff arancini balls from our friends at Teff Tribe are the perfect snack or light meal.


2 cups Teff Tribe Ivory Teff Grain
3 cups gluten-free vegetable stock
1 cup water
4 garlic cloves, minced
1 red onion, finely diced
½ cup continental parsley, finely chopped
1 cup frozen peas
½ parmesan cheese, grated
1 cup mozzarella, grated

1 cup gluten-free corn crumbs
1 egg
¼ cup milk

Oil for frying

Gluten-free napolitana sauce (optional)
Extra Parmesan (optional)
Chopped parsley (optional)

  1. Place teff, stock, peas, and water into a heavy based saucepan on medium heat. Stirring occasionally until all the water is absorbed.
  2. Add in onion and garlic, cook for 5 minutes. Remove from heat.
  3. Add in parsley and cheeses and stir quickly for a couple of minutes until cheese is melted throughout.
  4. Set aside and cool until at least lukewarm, and mixture can be easily handled.
  5. Whisk egg and milk together in a bowl.
  6. Roll teff mixture into balls a little bigger than golf balls.
  7. Dunk into egg mixture and immediately roll into corn crumbs until the ball is covered.
  8. Place onto a plate and repeat until all mixture is finished.
  9. Place into the fridge for one hour until cold.
  10. Heat oil in a fry pan and place arancini balls in a few at a time.
  11. Turn balls carefully as they are cooking until they are completely golden brown.
  12. Drain on paper towel and repeat until all balls are cooked.
  13. Serve with napolitana sauce on top, extra Parmesan, and parsley.

This gluten-free recipe for Teff Arancini Balls first appeared in Issue 8 of Australian Gluten-Free Life magazine as part of our “Getting to know…Teff” feature. Thanks to our friends at Teff Tribe for the sharing this recipes.