Baked Italian Rice Balls

4.67 from 3 votes

These baked Italian rice balls are made with leftover rice or risotto, stuffed with mozzarella, rolled in breadcrumbs then baked until golden brown.

Prep Time20

Cook Time25

Chilling Time15

Total Time1

Course: Appetizer, Side Dish

Cuisine: Italian

Servings: rice balls

Calories: 201kcal

Author: Rosemary Molloy

Ingredients

1½ cups leftover rice (you can also use leftover risotto)
1 tablespoon fresh minced parsley
¾-1 cup parmigiano freshly grated
1-2 large eggs (depends on how moist the rice is)

EXTRAS

¼-½ cup bread crumbs (more if needed)
1 small fresh mozzarella / fontina (cubed)
1-2 tablespoons olive oil

US Customary - Metric

Instructions

In a large bowl add the rice, parsley, Parmigiano and egg (start with one egg) and combine to form a compact mixture.
Into the palm of your hand measure out approximately (you can wear gloves if you prefer) approximately 1 heaping tablespoon of the rice mixture (you can make them smaller if you wish), in the middle place a cube of mozzarella, mold the rice mixture into a round ball, making sure that the mozzarella is completely covered (you will probably need a bit more rice mixture to close it completely). Place the balls on a clean plate until all are formed.
On a clean plate place the bread crumbs and roll each ball in the crumbs. Place the rice balls on a parchment paper lined baking sheet, and chill while the oven is pre-heating, approximately 15-20 minutes.
Pre-heat oven to 400F/200C.
Drizzle the rice balls with olive oil and bake for approximately 25 minutes or until golden brown. Serve immediately.

Notes

A reader mentioned - The easiest way to roll the balls is to chill the rice mixture first and then roll. I find that the mixture stays together better and it is not as sticky.

I made 5 each weighed approximately 85 grams / 3 ounces.

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.

Nutrition