Baked Italian Rice Balls Recipe

These baked Italian rice balls are made with leftover rice or risotto, stuffed with mozzarella, rolled in breadcrumbs then baked until golden brown. This easy method for arancini requires no deep frying!

 

I love this easy no-fry recipe for baked Italian rice balls! I first had these as an appetizer at a friend’s house and loved them so much I recreated the recipe at home to serve as a main dish.

If you are familiar with Roman suppli al telefono, Sicilian arancini (Italian rice balls) are similar in that they are made with leftover rice wrapped around cheese and fried. This version skips the deep frying, though, and bakes them instead! 

The result is baked rice balls that are not only easier to make but a slightly healthier alternative of the fried version, too! 

Why I Love This Recipe

• Baked arancini recipe: Oven baked Italian rice balls without any frying that have a crunchy, golden exterior and cheesy molten mozzarella center! 
• Repurpose leftovers: If you have rice leftovers from a previous meal, stuffed arancini is a great way to repurpose it. Leftover rice casserole and meatballs with rice are other favorite ways! 

Ingredient Notes

• Leftover rice: I used leftover rice, but leftover risotto rice can also be used. You can use any rice you wish such as white rice, brown rice, arborio rice or whatever rice you have on hand. 
• Egg: One or two large eggs are used for binding the rice balls together.
• Parsley: Fresh parsley adds so much flavor! 
• Parmesan: Freshly grated Parmesan cheese adds another layer of flavor to the rice balls. 
• Breadcrumbs: Gives the balls a crunchy coating on the outside. Italian breadcrumbs or regular bread crumbs can be used.
• Fresh mozzarella cheese: Adds the gooey part to these cheesy rice balls! Fontina can also be used. 

How to Make Baked Italian Rice Balls

To start, in a large bowl add the cold rice, minced parsley, Parmigiano and one egg then combine to form a compact mixture.

In the palm of your hand measure out approximately 1 tablespoon of the rice mixture and place a small cube of mozzarella in the middle. Mold the rice mixture into a round shape, making sure that the mozzarella is completely covered in the center of the ball. Add more rice as needed.

Place the bread crumbs on a plate and roll each ball in the crumbs before placing on a parchment paper lined baking sheet. Chill arancini rice balls while the oven preheats. 

Drizzle with a little olive oil and bake until golden brown. Serve immediately!

Variations and Substitutions

• Risotto balls: You can also use leftover risotto to make these into baked risotto balls. 
• Gruyere cheese: Instead of gruyere cheese, use mozzarella. 
• Customize the flavor: Traditional arancini balls contain meat and vegetables in the center. I made a simple version with herbs and cheese, but you could add spinach, ground meat, sausage, prosciutto or even some tomato sauce or diced tomatoes. 
• Crunchier: Roll the rice balls in a mixture of bread crumbs and Panko breadcrumbs for a bit more texture and crunch. 
• Air fryer arancini: Instead of baking, try making Italian rice balls in the air fryer! Arrange the arancini in a single layer in the air fryer basket, spray with olive oil and air fry for 5 minutes. Carefully flip the rice balls, spray with oil again and air fry for another 5 minutes. 

Make Ahead and Freezing Italian Rice Balls

• Make ahead: Form the rice balls up to a day ahead of time and place in the fridge covered until ready to bake. Bring to room temperature, bake and enjoy. 
• Freeze Italian rice balls: Assemble rice balls (or risotto balls) then flash freeze in a single layer on a parchment lined baking sheet until frozen. Place in a freezer safe bag and store frozen for 3 months. Thaw frozen arancini before baking. 
• Reheating: If you have leftovers, store in the refrigerator then reheat in the oven, air fryer or in the microwave.

More Risotto and Rice Recipes to Try

If you find yourself with some leftover rice, then I would definitely give these baked rice balls a try! Buon Appetito.

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