High Protein Classic Italian Arancini Balls
Indulge in a modern twist on a beloved Italian classic with these High Protein Classic Italian Arancini Balls, perfect for a satisfying appetizer or snack. This recipe swaps traditional rice for protein-packed quinoa, creating a nutrient-rich base loaded with savory Parmesan, fresh parsley, and aromatic garlic. At the heart of each golden, crispy ball is a melty cube of mozzarella, offering an irresistible cheesy surprise. Coated in flour, eggs, and crunchy breadcrumbs, then fried to perfection in extra virgin olive oil, these arancini boast the tempting flavor balance of classic Italian cuisine while embracing a health-conscious upgrade. Easy to make and filled with wholesome ingredients, this dish is ideal for entertaining or treating yourself to a gourmet experience at home. Serve them warm and watch them disappear!
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Recipe Information
Ingredients
- 1 cup Quinoa
- 2 cups Water
- 1 cup Parmesan cheese, grated
- 2 large Eggs
- 150 grams Fresh mozzarella, cut into cubes
- 1 cup All-purpose flour
- 2 cups Breadcrumbs
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
- 2 cloves Garlic, minced
- 500 ml Extra virgin olive oil (for frying)
Instructions
Begin by rinsing the quinoa under cold water and then combine it with 2 cups of water in a medium saucepan. Bring to a boil over medium high heat, then reduce to a simmer, and cook, covered, for 15 minutes or until all the water is absorbed.
Once cooked, fluff the quinoa with a fork and let it cool to room temperature.
In a large bowl, mix the cooked quinoa with grated Parmesan cheese, eggs, minced garlic, salt, black pepper, and chopped parsley.
Take about 2 tablespoons of the quinoa mixture and flatten it slightly in your palm. Place a cube of mozzarella in the center, then fold the quinoa mixture around it, rolling it into a ball. Repeat until all the quinoa mixture is used.
Set up a breading station with three bowls: one with flour, another with 2 beaten eggs, and the last with breadcrumbs.
Roll each quinoa ball lightly in flour, then dip in the beaten eggs, and finally coat with breadcrumbs, ensuring each ball is thoroughly covered.
In a deep saucepan or skillet, heat the extra virgin olive oil over medium heat until it reaches 350°F (180°C).
Carefully fry the arancini balls in batches, turning occasionally, for about 3-5 minutes each or until they are golden brown on all sides.
Once cooked, remove the arancini balls with a slotted spoon and place them on a plate lined with paper towels to drain any excess oil.
Serve warm as an appetizer or snack, garnished with additional chopped parsley, if desired. Enjoy!
Nutrition Facts
Calories |
7397 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 632.3 g | 811% | |
| Saturated Fat | 121.0 g | 605% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 559 mg | 186% | |
| Sodium | 9525 mg | 414% | |
| Total Carbohydrate | 356.4 g | 130% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 21.2 g | ||
| Protein | 143.6 g | 287% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1942 mg | 149% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 610 mg | 13% | |
*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.
