Baked Arancini Balls

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Prep Time
20m
Cook Time
30m
Total Time
50m
This recipe for Baked Arancini Balls transforms leftover risotto into crispy, cheesy, and delicious bites. With a simple mix of egg, cheese, and breadcrumbs, these flavorful balls are baked to golden perfection. A great way to use up leftover risotto and create a tasty snack or appetizer.
Baked Arancini Balls Image
Recipe Options

Ingredients

Servings: 12
Scale:
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0.25
0.5
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Steps

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Notes

1. This recipe is best made with leftover risotto that has been refrigerated at least overnight.

2. The step to determine whether you need any breadcrumbs to thicken the risotto is optional. If you don't mind arancini in the shape of a pattie rather than a ball, then you do not need to do this step. Or your risotto may be thick enough so you don't need breadcrumbs anyway.

The purpose of the breadcrumbs is to adjust the consistency of the risotto so that when you roll it into balls it holds its shape rather than collapsing. It will depend on your risotto and how much liquid it absorbed. You may need to adjust the amount of breadcrumbs you use - you might need more or less or you may not need it at all. Just roll a few test balls.

3. Nutrition per serving.

Nutrition Facts

  • Calories
    157kcal
    7%
  • Fat
    6g
    0%
  • Saturated Fat
    2g
    0%
  • Carbohydrates
    18g
    0%
  • Fiber
    0g
    0%
  • Sugar
    0g
    0%
  • Protein
    4g
    0%
  • Cholesterol
    17mg
    0%
  • Sodium
    237mg
    11%
Percent Daily Values are based on a 2,000 calorie diet.
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