In a deep, heavy bottomed dutch oven large enough to contain 7 - 8 arancini, add the vegetable or canola oil.
Prepare two bowls with the breadcrumbs in one and the beaten eggs in the other; transfer the prepared sauce to a bowl.
Using a 1/4 cup measuring cup, scoop the rice into your hand and shape into a ball; make an indentation in the centre of the rice ball with your thumb and add a spoonful of meat sauce; close the rice mixture around the meat and shape into a ball.
Dredge in the egg wash and then roll in the breadcrumbs; I recommend that all of the arancinis be prepared at the same time and ready for frying.
In order to check if the oil is hot enough, if not using a deep fryer, place the handle of a wooden spoon in the pot and if the oil begins to bubble and fry around the handle, it is ready for the arancini.
Fry 7 or 8 arancini at a time until they are golden brown; about 3 - 4 minutes.
Transfer to a dish lined with paper towels to absorb extra oil; best if served hot.