High Protein Arancini
Experience a guilt-free twist on a classic Italian favorite with these High Protein Arancini—perfectly crispy, golden-brown quinoa balls that pack a nutritious punch. This recipe swaps traditional rice for protein-rich quinoa and incorporates lean ground chicken, creating a hearty and healthy upgrade while maintaining all the savory indulgence you love. Inside each bite-sized arancini, you'll find irresistible pockets of gooey mozzarella cheese, complemented by parmesan, fresh parsley, and aromatic garlic. Coated in wholesome whole wheat breadcrumbs and fried to perfection, these protein-packed treasures are ideal as appetizers, party snacks, or meals on-the-go. Customizable and easily paired with your favorite dipping sauce, they’re a satisfying way to combine wholesome ingredients with crowd-pleasing flavor.
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 0.5 pound lean ground chicken
- 0.5 cup onion, finely chopped
- 3 cloves garlic, minced
- 0.5 cup parmesan cheese, grated
- 0.5 cup mozzarella cheese, cut into small cubes
- 1 cup whole wheat breadcrumbs
- 2 eggs, beaten
- 0.25 cup fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups canola oil for frying
Instructions
Rinse the quinoa thoroughly under cold water until the water runs clear.
In a medium saucepan, bring the water to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for about 15 minutes, or until the water is absorbed.
Remove the quinoa from the heat and let it sit, covered, for another 5 minutes. Fluff with a fork and transfer to a large mixing bowl to cool slightly.
While the quinoa is cooking, heat a non-stick skillet over medium heat. Add the lean ground chicken, onion, and garlic. Cook, breaking up the meat with a spoon, until the chicken is no longer pink and the onion is soft, about 8-10 minutes.
Add the cooked chicken mixture to the cooked quinoa. Mix in the parmesan cheese, 1/4 cup of mozzarella cheese, eggs, parsley, salt, and black pepper. Stir well to combine.
Place a small amount of the quinoa mixture in your hand, form a well in the center, and stuff with a cube of mozzarella cheese. Mold the quinoa mixture around the cheese to form a ball. Repeat with remaining mixture and cheese.
Spread the breadcrumbs on a plate. Roll each quinoa ball in the breadcrumbs to coat evenly.
In a deep skillet or saucepan, heat the canola oil over medium-high heat until hot but not smoking (about 350°F).
Carefully drop the balls into the oil, a few at a time, and fry, turning occasionally, until golden brown on all sides, about 3-4 minutes.
Using a slotted spoon, transfer the arancini to a paper towel-lined plate to drain. Serve hot, with your favorite dipping sauce.
Nutrition Facts
Calories |
6267 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 557.0 g | 714% | |
| Saturated Fat | 68.0 g | 340% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 699 mg | 233% | |
| Sodium | 6140 mg | 267% | |
| Total Carbohydrate | 193.3 g | 70% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 13.5 g | ||
| Protein | 136.6 g | 273% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 1435 mg | 110% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 1902 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
