Best 3 Baked Arancini Balls Recipes

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Arancini balls, also known as rice balls or supplì, are a delicious and versatile Italian dish that can be enjoyed as an appetizer, main course, or side dish. Originating from Sicily, these deep-fried rice balls are made with leftover risotto, coated in breadcrumbs, and filled with a variety of ingredients such as mozzarella, ragu, and peas. Arancini balls are a popular street food in Italy and can be found in many restaurants and homes. This article presents three tempting baked arancini ball recipes that offer a healthier alternative to the traditional fried version. The first recipe features a classic arancini ball filled with mozzarella and tomato sauce, while the second recipe adds a flavorful twist with the addition of spinach and feta cheese. Lastly, the third recipe introduces a unique combination of butternut squash and goat cheese, creating a sweet and savory arancini ball that is sure to impress. Whether you are a fan of traditional Italian cuisine or simply looking for a delicious and easy-to-make dish, these baked arancini ball recipes are sure to satisfy your taste buds.

Let's cook with our recipes!

BAKED ARANCINI RECIPE



Baked Arancini Recipe image

These baked risotto balls are spectacular for entertaining!Leftover risotto is wrapped around cheese, rolled in bread crumbs and baked until golden brown.

Provided by Tanya Schroeder

Categories     appetizer

Time 40m

Number Of Ingredients 7

2 cups cooked risotto
8 small cubes gruyere
½ cup flour
3 eggs, lightly beaten
¼ cup bread crumbs
¼ cup panko
2 tablespoons shredded asiago

Steps:

  • Preheat the oven to 425 degrees. Line a baking sheet with parchment paper and set aside.
  • Place flour in a shallow bowl, beaten eggs in a separate shallow bowl, and bread crumbs and Asiago cheese in a third shallow bowl.
  • Scoop risotto and roll rice into a 1-inch sized balls. Insert a cheese cube inside the ball, making sure to completely cover the cheese.
  • Roll risotto balls in flour, then dip into the eggs, shaking off any excess. Roll balls in the bread crumb mixture then place on the prepared baking sheet. Repeat with remaining balls.
  • Bake risotto balls for 25 minutes or until golden brown.
  • Serve warm with marinara sauce.

Nutrition Facts : Calories 636 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 198 milligrams cholesterol, Fat 41 grams fat, Fiber 1 grams fiber, Protein 40 grams protein, SaturatedFat 23 grams saturated fat, ServingSize 1 ball, Sodium 1227 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat

BAKED SWEET POTATO ARANCINI (ITALIAN RICE BALLS) VEGAN



Baked Sweet Potato Arancini (Italian Rice Balls) Vegan image

A delicious main course that is full of flavor, but minus the cheese, egg and frying pan! It is a bit messy to make, but you can make ahead and freeze. Sweet potato is enhanced with cashews and nutritional yeast to make a super savory (almost cheesy) flavor. Then it's wrapped in risotto and rolled in bread crumbs before baking. Yum!

Provided by Wish I Could Cook

Categories     Yam/Sweet Potato

Time 1h10m

Yield 24 Rice Balls, 8 serving(s)

Number Of Ingredients 13

1/2 cup raw cashews
1 tablespoon nutritional yeast
1 tablespoon Braggs liquid aminos or 1 tablespoon soy sauce
1 teaspoon olive oil
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 large sweet potato (12-16 oz)
1/4 chopped onion
2 garlic cloves
2 cups arborio rice (dry)
1 cup white wine
6 cups vegetable broth
1 cup seasoned bread crumbs

Steps:

  • Filling:.
  • Peel, chop and cook sweet potato in microwave until soft. About 6 minutes. Mash until creamy.
  • Meanwhile, combine all other filling ingredients in a food processor until smooth.
  • Stir together well.
  • Using your hands, form into 24 1-inch sized balls and place on cookie sheet lined with parchment paper.
  • Place in freezer to cool to make them easier to handle.
  • Risotto:.
  • Saute onion in large saucepan until tender. Add garlic.
  • Add the dry rice and stir constantly for 2 minutes.
  • Add the white wine stir until absorbed.
  • Add the broth 1/2 cup at a time. Waiting until fully absorbed between each addition. The entire process takes about 15-20 minutes. Season as desired.
  • Assembly:.
  • Take a frozen filling ball and wrap the risotto around it by rolling in your hands. Then roll in breadcrumbs and place on parchment lined cookie sheet.
  • Can be frozen at this point.
  • Otherwise spritz with olive oil and bake at 400F for about 30 minutes.
  • Serve with marinara sauce.

Nutrition Facts : Calories 290.6, Fat 5, SaturatedFat 1, Sodium 75.6, Carbohydrate 50, Fiber 2.6, Sugar 1.8, Protein 5.7

ARANCINI BALLS



Arancini balls image

Adapt these arancini rice balls to your liking: add fresh herbs, sundried tomatoes or chopped ham. You can also make the balls from leftover cold risotto

Provided by Esther Clark

Categories     Dinner, Lunch, Starter

Time 1h45m

Yield Makes 18

Number Of Ingredients 14

2 tbsp olive oil
15g unsalted butter
1 onion, finely chopped
1 large garlic clove, crushed
350g risotto rice
150ml dry white wine
1.2l hot chicken or veg stock
150g parmesan, finely grated
1 lemon, finely zested
150g ball mozzarella, chopped into 18 small pieces
vegetable oil, for deep-frying
150g plain flour
3 large eggs, lightly beaten
150g fine dried breadcrumbs (panko works well)

Steps:

  • Heat the oil and butter in a saucepan until foamy. Add the onion and a pinch of salt and fry gently over a low heat for 15 mins, or until softened and translucent. Add the garlic and cook for another min. Stir in the rice and cook for a further min, then pour in the wine. Bring to the boil and cook until the liquid is reduced by half. Pour in half the stock and simmer, stirring continuously, until most of the liquid is absorbed. Add the remaining stock a ladleful at a time as the rice absorbs the liquid, stirring, until the rice is cooked through (this should take about 20-25 mins). Stir in the parmesan and lemon and season to taste. Spread the risotto out into a lipped tray and leave to cool to room temperature.
  • Scoop the cooled risotto into 18 equal portions - they should be slightly larger than a golf ball. Flatten a risotto ball in your hand and put a piece of the mozzarella in the centre, then enclose the cheese in the rice and roll it into a ball. Repeat with the remaining risotto balls.
  • Put the flour, eggs and breadcrumbs into three separate shallow bowls. Dip each prepared risotto ball into the flour, followed by the eggs and finally, the breadcrumbs. Transfer to a tray and set aside.
  • Half-fill a large, heavy-based saucepan with vegetable oil and heat over medium-low until it reads 170C on a cooking thermometer or until a piece of bread turns golden brown in the oil within 45 seconds. Lower the risotto balls into the oil in batches and cook for 8-10 mins, or until golden brown and melted in the centre. Set aside on a tray lined with a clean kitchen towel.
  • Eat the arancini warm, or serve with a basic tomato sauce for dipping.

Nutrition Facts : Calories 266 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 11 grams protein, Sodium 0.7 milligram of sodium

Tips:

  • To ensure the arancini balls stay together, make sure the risotto is cold and firm before shaping them.
  • Use a small cookie scoop or your hands to form the arancini balls. This will help them to be uniform in size and shape.
  • If you don't have panko breadcrumbs, you can use regular breadcrumbs or even crushed crackers.
  • For a crispy exterior, double-coat the arancini balls in the panko breadcrumbs.
  • Bake the arancini balls at a high temperature until they are golden brown and crispy.
  • Serve the arancini balls with your favorite dipping sauce, such as marinara sauce or pesto.

Conclusion:

Baked arancini balls are a delicious and easy-to-make appetizer or snack. They are perfect for parties or potlucks. With a crispy exterior and a creamy, flavorful interior, these arancini balls are sure to be a hit with everyone who tries them.

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