Let me tell you about baked arancini – they’re these Italian rice balls that are usually deep-fried and delicious but also a huge pain involving a pot of oil and splatter everywhere. Then someone figured out you could bake them and get like 85% of the flavor with 10% of the mess. I made these for a party last month and people couldn’t tell they weren’t fried. One person asked what oil I used. None, buddy. Just an oven and some spray oil.
These are leftover risotto or seasoned rice formed into balls, stuffed with cheese, breaded, and baked until crispy and golden. The cheese gets all melty in the middle, the outside gets crunchy, and you don’t have to deal with disposing of a gallon of used oil. My kitchen didn’t smell like a fast food restaurant for three days afterward, which alone makes the baked version worth it.
Best part? They’re actually easier than frying because you can bake a whole tray at once instead of babysitting batches in hot oil. Set them in the oven, wait 25 minutes, done. No standing over a dangerous pot of bubbling oil watching for the perfect golden color.
Why Baked Arancini Beat Fried Arancini
Traditional fried arancini are amazing but they’re also messy, dangerous, and leave you with oil you need to figure out how to dispose of. These baked arancini get you most of the way there with way less hassle. The outside gets crispy from the breadcrumbs and cooking spray. The inside stays creamy. The cheese melts. You get all the important parts without the oil splatter situation.
I made these for my Italian grandmother who’s very particular about Italian food. She tried one, paused, and said “these are… acceptable” which from her is basically a standing ovation. She still prefers fried but admitted these were good enough that she’d make them this way at home. When a 75-year-old Italian woman approves your shortcut version, you’ve won.
Here’s why you need baked arancini:
- All the flavor, fraction of the mess
- Way easier than deep frying
- You can bake a whole tray at once
- Still get that crispy golden exterior
- The melty cheese center is exactly the same
- No oil disposal situation afterward
Plus these work for people who are scared of deep frying. Hot oil is legitimately dangerous and intimidating. An oven is just an oven. If you can bake chicken nuggets, you can make arancini :/
What You Need for Baked Arancini
For the Rice Base
You can use leftover risotto or make rice specifically for this.
If Making Fresh Rice:
- Arborio rice (2 cups uncooked)
- Chicken or vegetable broth (4 cups)
- Butter (2 tablespoons)
- Parmesan cheese (½ cup grated)
- Salt and pepper (to taste)
If Using Leftover Risotto:
- Leftover risotto (about 4 cups – any flavor works)
- If it’s too dry, add a splash of broth to make it sticky
Additions to Rice:
- Egg (1 large – binds everything together)
- Parmesan (additional ¼ cup if needed)
- Saffron (pinch – traditional but optional)
Why arborio rice matters: It’s starchy which makes the rice balls stick together. Regular long-grain rice doesn’t have enough starch and falls apart. Short-grain sushi rice works in a pinch.
For the Filling
Classic is just mozzarella but you can get creative.
Classic Filling:
- Fresh mozzarella (8 oz – cut into ½ inch cubes)
- Or mozzarella pearls (one per ball)
Fancy Additions:
- Cooked ground beef or sausage (ragù style)
- Peas (traditional Sicilian style)
- Sun-dried tomatoes
- Prosciutto pieces
- Different cheeses (fontina, provolone)
Keep it simple or go wild. The cheese is non-negotiable though – melty cheese center is what makes arancini special.
For the Breading
Three-step breading station.
Station 1 – Flour:
- All-purpose flour (1 cup)
- Salt and pepper
Station 2 – Egg Wash:
- Eggs (2 large – beaten)
- Milk (2 tablespoons)
Station 3 – Breadcrumbs:
- Panko breadcrumbs (2 cups – creates crispier coating than regular)
- Italian seasoning (1 teaspoon)
- Garlic powder (½ teaspoon)
- Parmesan cheese (¼ cup – optional but adds flavor)
Critical tip: Panko breadcrumbs are essential for baked version. Regular breadcrumbs don’t crisp up as well in the oven. This is one substitution I don’t recommend making.
Equipment You Actually Need
- Large baking sheet
- Parchment paper or silicone mat
- Three shallow bowls for breading station
- Cooking spray (olive oil or vegetable)
- Ice cream scoop or measuring cup (for portioning rice)
How to Make Baked Arancini
Step 1: Prepare Your Rice
If making fresh, cook arborio rice in broth until creamy and all liquid is absorbed. Stir in butter and parmesan. Spread on a baking sheet to cool completely – at least 30 minutes.
If using leftover risotto, just make sure it’s cold. Warm rice is too soft to shape.
Once cold, stir in one beaten egg. This acts as glue to hold balls together. The rice should be sticky and hold together when pressed.
Step 2: Form the Balls
Wet your hands slightly – this prevents sticking. Scoop about ⅓ cup of rice into your palm. Flatten it slightly and press a cube of mozzarella into the center.
Fold rice around cheese completely, making sure cheese is fully enclosed with no gaps. Roll into a smooth ball about the size of a tennis ball. Set on a plate.
Repeat until all rice is used – should make 12-14 balls depending on size.
Pro tip: If rice won’t hold together, add another egg or more parmesan. If it’s too wet, refrigerate 30 minutes to firm up.
Step 3: Set Up Breading Station
Line up three shallow bowls. First bowl: flour seasoned with salt and pepper. Second bowl: beaten eggs mixed with milk. Third bowl: panko mixed with Italian seasoning, garlic powder, and parmesan if using.
This assembly line makes breading efficient and less messy.
Step 4: Bread the Arancini
Roll each rice ball in flour first, shaking off excess. Then dip in egg wash, letting excess drip off. Finally roll in panko breadcrumbs, pressing gently so they stick all over.
Place breaded balls on a parchment-lined baking sheet, spacing them about 2 inches apart. They don’t spread but you want air circulation.
Critical step: Spray breaded arancini generously with cooking spray. This is what creates the golden crispy exterior since we’re not frying. Don’t skip this or they’ll be pale and not crispy.
Once all balls are breaded and sprayed, refrigerate the tray for 15 minutes. This helps the coating stick during baking.
Step 5: Bake Until Golden
Preheat oven to 425°F. Bake arancini for 25-30 minutes, turning them halfway through and spraying again with oil.
They’re done when deep golden brown all over and crispy to the touch. The cheese inside should be melted – you can test by cutting one open.
Let cool for 5 minutes before serving – the cheese inside is molten lava hot.
Step 6: Serve with Sauce
Serve these baked arancini with marinara sauce for dipping. Arrabiata sauce works great too if you want some heat. Or just eat them plain – they’re good enough without sauce honestly.
They’re best warm but still good at room temperature. Great as appetizers, snacks, or even a light meal with salad.
Creative Variations Worth Trying
Ragù Arancini
Add cooked ground beef in tomato sauce to the rice. Stuff with mozzarella. Classic Sicilian style that’s more substantial.
Mushroom and Truffle Arancini
Mix sautéed mushrooms into rice. Stuff with fontina cheese. Drizzle finished arancini with truffle oil. Fancy restaurant version.
Pesto Arancini
Stir pesto into rice before forming balls. Stuff with mozzarella and sun-dried tomatoes. Different flavor profile but still Italian.
Spinach and Ricotta Arancini
Mix cooked spinach into rice. Stuff with ricotta and parmesan mixture instead of mozzarella. Vegetarian version that’s still rich.
Butternut Squash Arancini
Use butternut squash risotto as base. Stuff with sage-brown butter and cheese. Fall-appropriate fancy version.
Spicy Arrabiata Arancini
Add red pepper flakes to rice. Stuff with mozzarella and a piece of hot Italian sausage. For people who like heat.
Baked Arancini (Cheesy Italian Rice Balls)
Equipment
- large baking sheet
- Parchment paper or silicone mat
- three shallow bowls for breading station
- ice cream scoop or measuring cup for portioning rice
- Oven
Ingredients
- 4 cups leftover risotto or cooked arborio rice
- 1 egg, beaten
- 0.25 cup grated Parmesan cheese
- 8 oz fresh mozzarella, cubed or pearls
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 tbsp milk
- 2 cups panko breadcrumbs
- 1 tsp Italian seasoning
- 0.5 tsp garlic powder
- 0.25 cup grated Parmesan (optional for coating)
- salt and pepper, to taste
- olive oil cooking spray
Instructions
- If using fresh rice, cook arborio in broth until creamy. Stir in butter and Parmesan, then cool completely. If using risotto, make sure it’s cold. Mix in a beaten egg until rice sticks together easily.
- Wet hands and form ⅓ cup rice into a ball. Flatten, add mozzarella cube, and close rice around it. Roll into smooth ball. Repeat to make 12–14 balls.
- Set up breading station: flour with seasoning in one bowl, beaten eggs and milk in another, and panko mixture in the third.
- Coat each ball in flour, then egg wash, then panko. Press breadcrumbs gently to adhere. Place on parchment-lined tray. Spray generously with oil and chill 15 minutes.
- Bake at 425°F (220°C) for 25–30 minutes, turning halfway and spraying again. Bake until golden and crispy. Let cool 5 minutes before serving.
- Serve warm with marinara or arrabiata sauce for dipping. Enjoy as an appetizer, snack, or light meal.
Notes
Nutrition
Frequently Asked Questions
My arancini fell apart while baking – what did I do wrong?
Your rice wasn’t sticky enough or you didn’t add the egg to bind it. Make sure you’re using arborio or short-grain rice and mixing in beaten egg before forming balls.
They’re not crispy enough – how do I fix this?
You didn’t use enough cooking spray. Spray generously before baking and again when you flip them halfway. Also make sure you’re using panko breadcrumbs, not regular.
Can I make baked arancini ahead of time?
Yes. Bread them completely and refrigerate up to 24 hours before baking. Or freeze breaded unbaked arancini for up to 3 months. Bake from frozen, adding 5-10 minutes to cooking time.
The cheese leaked out during baking – why?
You didn’t seal the rice completely around the cheese, or your rice layer was too thin. Make sure cheese is fully enclosed with at least ½ inch rice all around it.
Can I use brown rice instead of arborio?
Not really. Brown rice doesn’t have the starch needed to hold together. It’ll be too loose and fall apart. Stick with arborio or other short-grain white rice.
Mine are browning too fast but aren’t cooked through
Your oven is too hot or you placed them too close to the heating element. Lower temp to 400°F and make sure they’re in the center of the oven. Cover with foil if browning too fast.
