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baked arancini

Baked Arancini (Cheesy Italian Rice Balls)

The Crispy Chef
These baked arancini offer all the crispy, cheesy goodness of classic fried rice balls without the mess or oil. Perfect for parties, easy to prep ahead, and oven-baked to golden perfection.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Appetizer, Snack
Cuisine Italian
Servings 14 balls
Calories 210 kcal

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

Use leftover risotto for easy prep, or make fresh arborio rice. Customize fillings with sausage, spinach, or pesto. Always use panko for best crunch. Chill before baking for better shape retention.

Nutrition

Calories: 210kcalCarbohydrates: 24gProtein: 9gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 0.8gMonounsaturated Fat: 2.4gCholesterol: 55mgSodium: 370mgPotassium: 85mgFiber: 1gSugar: 1gVitamin A: 300IUVitamin C: 0.5mgCalcium: 180mgIron: 1.4mg
Keyword baked arancini, cheesy appetizer, italian rice balls, leftover risotto
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