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Baked Arancini Italian Rice Balls Recipe

Learn how to make the best crispy Italian rice balls in the oven. No need to deal with messy oil or monitoring the oil temperature. This baked arancini recipe is EASIER, healthier and no compromise on the texture or flavor. This recipe makes 24 rice balls as a snack or appetizer.
Prep Time10 minutes
Cook Time1 hour
Cooling Time10 minutes
Total Time1 hour 20 minutes
Course: Appetizer, Side Dish, Snack
Cuisine: Italian
Keyword: Arancini, Italian Rice Balls
Servings: 24 rice balls
Author: Izzy

Equipment

Ingredients

For the Risotto

  • 2 tablespoons olive oil
  • 1/2 medium onion finely chopped
  • 4 cups vegetable broth
  • 2 tablespoons unsalted butter
  • 1 tablespoon tomato paste
  • 2 cups Arborio rice
  • 1 cup finely chopped ham
  • 1 teaspoon salt
  • 1/2 cup frozen peas
  • 2 tablespoons finely chopped parsley
  • 1 cup grated parmesan cheese

For the Filling

  • 3 oz mozzarella cheese cut into 1/4-inch cubes, you will get about 24 cubes

For Coating

  • 3 large eggs beaten
  • 2 cups bread crumbs
  • 1/2 cup parmesan cheese
  • Oil spray

Instructions

  • Add olive oil to a dutch oven over medium-high heat. Once hot, stir in the onion and saute for about 7 minutes or until soft.
  • Add vegetable broth, butter, and tomato paste to the pan. Bring the mixture to a boil. Then add Arborio rice, ham and salt. Mix well with a wooden spoon and bring it to a gentle boil. Reduce the heat to low and cover with a lid. Let it simmer for about 20 minutes or until the rice has absorbed the liquid (Stir from time to time to prevent price from sticking to the bottom of the pot).
  • Stir in the peas and mix until combined. Remove from the heat and spread the rice mixture onto a large rimmed baking dish. Let it cool for about 5-10 minutes (so that it’s not too hot to handle). Sprinkle with parsley and parmesan. Gently mix everything together.
  • Reheat the oven to 425°F. Line a large baking sheet with parchment paper. Set aside.
  • Wet your hands and form rice balls. Scoop about 1/4 cup rice mixture and form it into a small patty. Place 1 mozzarella cube in the center. Shape the patty to a ball so that the cheese is enclosed in the middle and completely covered by rice. Squeeze the rice ball gently but tightly.
  • Set up 2 bowls. Place the beaten eggs in one. Mix the bread crumbs and parmesan cheese in the other. Use one hand to dip one rice ball into the beaten egg, shake off excess and place it into the bread crumbs. Use the other hand to roll the balls in the breadcrumbs until evenly coated. Place the coated rice ball onto the baking sheet. Repeat and coat the rest of the rice balls. Spray the coated rice balls with cooking spray.
  • Bake for 12-15 minutes (rotate the baking sheet half way through) or until the balls are golden brown.
  • Sprinkle the balls with salt and serve with marinara sauce.

Notes

  • You can use leftover risotto and skip the step for making the risotto.
  • To store: Place leftover rice balls in an airtight container in the fridge for up to 3 days.
  • To reheat: In the unlikely event of leftovers, preheat your oven to 400˚F. Place the leftover rice balls in a single layer on the baking sheet. Pop them in the oven and bake for about 15 minutes until crispy and warm throughout.

Nutrition

Calories: 179kcal | Carbohydrates: 22g | Net Carbohydrates: 21g | Protein: 7g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 37mg | Sodium: 542mg | Potassium: 88mg | Fiber: 1g | Sugar: 1g | Vitamin A: 284IU | Vitamin C: 2mg | Calcium: 103mg | Iron: 1mg