Description
Mini arancini balls filled with gooey mozzarella, coated in crispy panko, and served with warm marinara. These bite-sized Italian rice balls are the perfect party appetizer and a total crowd-pleaser.
Ingredients
- 2 cups cooked risotto (cooled completely; leftover risotto works perfectly)
- 1 cup mozzarella, cut into small cubes
- 1/4 cup grated Parmesan cheese
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1.5 cups panko breadcrumbs
- Salt & pepper to taste
- Vegetable oil for frying
- 1 cup marinara sauce (warm, for dipping)
- Fresh parsley (optional, for garnish)
Instructions
1. Place cooled risotto in a large bowl and mix in Parmesan, salt, and pepper.
2. Take a small spoonful of risotto and flatten it slightly in your palm.
3. Add a tiny cube of mozzarella in the center, then shape the risotto around it to form a ball.
4. Roll each arancini ball in flour, then dip in beaten egg, then coat in panko breadcrumbs.
5. Heat oil in a deep pan over medium heat.
6. Fry the arancini in batches until golden brown and crispy (about 3–4 minutes).
7. Place the cooked arancini on a paper-towel-lined plate to drain excess oil.
8. Warm the marinara sauce in a small bowl.
9. Serve the arancini hot with marinara dip and a sprinkle of fresh parsley.
Notes
Serve these warm for the best melty-mozzarella moment. They’re ideal for holiday grazing boards, antipasto platters, or party appetizers.
To make ahead, shape the arancini balls and freeze before frying. Fry straight from frozen with 1–2 extra minutes of cook time.
For a healthier twist, bake at 400°F for 15–20 minutes until golden. Use gluten-free flour and breadcrumbs for a GF version.
For elegant presentation, serve in mini cups with a spoonful of marinara at the bottom.
Double or triple the batch for parties—these disappear quickly!
Nutrition
- Serving Size: 2-3 balls
- Calories: 120
- Sugar: 1g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 25mg