Baked Arancini Recipe

Golden, crispy, and gloriously cheesy—this Baked Arancini Recipe delivers all the comfort and excitement of classic Sicilian rice balls, but with a lightened-up, oven-baked twist. Imagine breaking through a crunchy shell to discover gooey mozzarella inside, all wrapped in savory, herbed risotto and finished with a hint of Parmesan. It’s pure Italian joy, right from your own kitchen!

Why You’ll Love This Recipe

  • Healthier Comfort Food: Get your arancini fix with less guilt—these rice balls bake up crisp and golden without a drop of deep-frying oil.
  • Showstopping Cheese Pull: Crack into a shell and relish a stunningly melty mozzarella center—absolutely irresistible!
  • Super Customizable: Whether you love classic fillings or want to experiment, this Baked Arancini Recipe encourages creativity in every bite.
  • Easy Prep & Cleanup: With simple pantry staples and a parchment-lined tray, you’ll breeze through both making and cleaning up.
Baked Arancini Recipe - Recipe Image

Ingredients You’ll Need

One of the best parts about this Baked Arancini Recipe is how it transforms basic ingredients into something magical. Each element contributes distinct flavor and texture, coming together for that classic arancini crunch, gooey center, and savory depth you crave.

  • Arborio rice: Short-grain rice creates the creamy, starchy risotto base essential for holding your rice balls together.
  • Chicken broth: Cooking the rice in broth infuses each grain with extra flavor—go for homemade or a high-quality store-bought kind.
  • Grated Parmesan cheese: Adds salty, umami richness to the rice mixture, giving every bite a savory lift.
  • Bread crumbs: The secret to that beloved crunch—choose panko for ultimate crispiness or classic Italian-style for extra flavor.
  • Eggs: Help everything bind and ensure the breading sticks beautifully.
  • Mozzarella cheese (cubed): A tiny cube in each arancini guarantees a luscious, melty core that never fails to impress.
  • Chopped parsley: A handful of fresh herbs brings brightness and a pop of color to the rice mixture.
  • Salt and pepper: Elevate and sharpen all those rich and creamy flavors.
  • Olive oil (for brushing): A light coating before baking delivers golden, crispy results without frying.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Once you master this Baked Arancini Recipe, you’ll have an endless canvas for experimentation. Swap in your favorite cheeses, switch up the fillings, or play with the coating—making these rice balls your own is all part of the fun!

  • Vegetarian-friendly: Replace chicken broth with vegetable broth and pack in roasted veggies or sautéed mushrooms for hearty, meat-free goodness.
  • Meaty upgrade: Nestle a spoonful of cooked, crumbled Italian sausage or savory ground beef in the center for extra protein and richness.
  • Gluten-free version: Use gluten-free bread crumbs or crushed rice crackers for a crispy, wheat-free coating that won’t disappoint.
  • Spicy kick: Add finely diced jalapeños or a pinch of chili flakes to the rice mixture for a subtle, warming heat.

How to Make Baked Arancini Recipe

Step 1: Prepare the Rice Mixture

Begin by simmering the Arborio rice in chicken broth until it’s tender but still has just a hint of bite—think risotto, creamy and starchy, but not mushy. Once cooked, spread the rice out on a tray or large plate so it cools quickly; this makes shaping it a breeze. Fold in your Parmesan, fresh parsley, and a good pinch of salt and pepper for layers of flavor.

Step 2: Shape the Arancini Balls

With your rice mixture cool and easy to handle, gather a small handful and flatten it gently in your palm. Tuck a cube of mozzarella into the center, then close the rice around it and roll into a ball, compressing firmly but not squeezing too hard. This helps each arancini hold its shape and keeps the cheesy surprise safely inside.

Step 3: Bread the Arancini

Crack your eggs into a shallow bowl and get the bread crumbs ready in another. Dip each rice ball into the egg, coating all sides, then roll it through the breadcrumbs until fully covered. This double-layer ensures great crunch and keeps your mozzarella from escaping as it melts.

Step 4: Bake the Arancini

Line a baking sheet with parchment paper (for easy cleanup—trust me!), arrange your arancini on top, and brush each with a little olive oil. Bake at 375°F (190°C) for 20-25 minutes, or until they’re golden and crisp. Let them cool for a minute or two before serving so you get that perfect cheese-pull moment!

Pro Tips for Making Baked Arancini Recipe

  • Rice Texture Matters: For the best shaping and binding, cool your rice completely—warm rice is too soft and sticky to form sturdy balls!
  • Tightly Sealed Centers: When adding mozzarella, make sure it’s fully encased in rice so you get a gooey, molten core without any leaks while baking.
  • Even Crispiness: Brushing arancini lightly but thoroughly with olive oil ensures each one bakes up golden and crunchy all around—no dry spots!
  • Size It Right: Keep your rice balls a consistent size (about golf-ball sized) for even baking and delightful, bite-sized snacking.

How to Serve Baked Arancini Recipe

Baked Arancini Recipe - Recipe Image

Garnishes

A vibrant sprinkle of freshly torn parsley or basil adds color and garden-fresh aroma to your platter of arancini. For a little Italian dazzle, try scattering curls of extra Parmesan over the top, or serve with a side of tangy marinara for dipping—so irresistible, you’ll want to double the batch!

Side Dishes

This Baked Arancini Recipe pairs beautifully with a crisp green salad tossed in light vinaigrette, or a bowl of garlicky sauteed spinach for a wholesome touch. If you’re hosting, offer alongside antipasti like roasted peppers and olives—a spread that’s pure Italian hospitality.

Creative Ways to Present

Your arancini are eye-catching enough for a party—pile them high on a rustic board with small bowls of dips, or skewer mini arancini as an appetizer. For dinner, tuck a couple into a shallow bowl of warm tomato sauce, sprinkle with cheese, and garnish with herbs for a showstopper “main dish” moment.

Make Ahead and Storage

Storing Leftovers

Leftover Baked Arancini keep well in an airtight container in the refrigerator for up to three days. They stay satisfying—cheesy, flavorful, and wonderfully snackable, even cold (trust me, I’ve done the fridge sneak!).

Freezing

After baking and cooling completely, arrange arancini on a baking sheet and freeze until solid. Transfer to a freezer bag and stash for up to 2 months. They make quick, tasty appetizers straight from the freezer to the oven!

Reheating

To regain that signature crunch, reheat arancini in the oven or air fryer at 350°F (175°C) for 10–12 minutes, flipping once halfway through. They’ll taste just as good as fresh—maybe even better, since you’ll have learned the art of patience.

FAQs

  1. Can I make the Baked Arancini Recipe ahead of time?

    Yes! You can prepare the rice balls and bread them, then cover and refrigerate for up to 24 hours before baking. This is a great make-ahead option for parties or weeknight dinners. If you want to freeze, do so after baking and cooling—the results reheat deliciously.

  2. Why is my arancini falling apart?

    This often happens if the rice mixture is too wet or warm. Make sure your rice is completely cooled before shaping, and compress gently but firmly so each arancini sticks together. If needed, a little extra Parmesan can help bind the mixture.

  3. What’s the best way to get a crispy crust without frying?

    Brushing each rice ball with olive oil (or using a spray) ensures the bread crumbs toast up wonderfully crisp in the oven, delivering that iconic crunch you’re after—all without the need for deep-frying.

  4. Can I use another type of rice if I don’t have Arborio?

    You can, but results may vary. Arborio is best for this Baked Arancini Recipe because its starchiness helps the rice balls hold together. If substituting, pick a short-grain variety and cook it slightly past al dente for stickiness.

Final Thoughts

I know you’re going to adore this Baked Arancini Recipe—it’s a little bite of Italian happiness you can whip up anytime. Share with friends, enjoy with family, or sneak a warm one straight from the tray (no judgment here!). However you serve them, these golden rice balls are guaranteed to become your new go-to treat.

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Baked Arancini Recipe

Baked Arancini Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 97 reviews
  • Author: Mia
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 55 minutes
  • Yield: 6 people
  • Category: Baking
  • Method: Baking
  • Cuisine: Italian

Description

Enjoy these crispy, cheesy Baked Arancini for a delightful Italian-inspired appetizer or snack. These rice balls are filled with gooey mozzarella, seasoned to perfection, and baked to a golden crispiness.


Ingredients

Units Scale

Rice Mixture:

  • 2 cups Arborio rice
  • 4 cups chicken broth
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped parsley
  • Salt and pepper to taste

Arancini Balls:

  • 2 cups bread crumbs
  • 2 eggs
  • 1 cup mozzarella cheese, cubed

Additional:

  • Olive oil for brushing

Instructions

  1. Prepare the Rice Mixture: Cook Arborio rice in chicken broth until al dente. Let it cool. Mix cooled rice with Parmesan cheese, salt, pepper, and chopped parsley.
  2. Shape the Arancini Balls: Form balls of rice around a small cube of mozzarella. Compress the rice gently but firmly to hold the shape.
  3. Bread the Arancini: Beat eggs in a bowl. Dip each rice ball into the eggs, then roll in bread crumbs.
  4. Bake the Arancini: Preheat oven to 375°F (190°C). Place arancini on a parchment-lined baking sheet. Brush with olive oil. Bake for 20-25 minutes until golden brown and crispy.

Notes

  • Ensure the rice mixture is sticky but not too wet for easy shaping.
  • Seal the filling well to avoid leakage during baking.
  • Use parchment paper for easy cleanup and to prevent sticking.

Nutrition

  • Serving Size: 1 arancini ball
  • Calories: 220
  • Sugar: 1g
  • Sodium: 420mg
  • Fat: 7g
  • Saturated Fat: 3g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 1g
  • Protein: 9g
  • Cholesterol: 45mg

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