Italian Sausage Rice Balls with Marinara Sauce Ragu
Crispy, golden, and bursting with bold Italian flavors, these Italian Sausage Rice Balls with Marinara Sauce Ragu are the ultimate crowd-pleasing appetizer or snack. Made with creamy Arborio rice, savory Italian sausage, and a gooey mozzarella cheese center, these bite-sized delights are seasoned with fresh parsley, Parmesan, and a hint of garlic for a rich, aromatic taste. Each ball is perfectly fried to achieve a crunchy breadcrumb coating, while the warm, hearty marinara sauce adds a comforting, tangy twist. Whether you're entertaining guests or indulging in a delicious family meal, these irresistible arancini-style rice balls are guaranteed to impress. Perfectly paired with the marinara dipping sauce, they're a delightful mix of crispy, cheesy, and savory in every bite.
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 4 cups Chicken broth
- 0.5 pound Italian sausage (casing removed)
- 0.5 cup Parmesan cheese, grated
- 0.75 cup Mozzarella cheese, cubed
- 2 Eggs
- 1 cup Breadcrumbs
- 0.5 cup All-purpose flour
- 2 cloves Garlic, minced
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
- 3 cups Vegetable oil (for frying)
- 2 cups Marinara sauce
Instructions
Cook the Arborio rice in a pot with 4 cups of chicken broth according to package instructions, stirring frequently. Once cooked and creamy, spread on a baking sheet to cool completely.
In a skillet, heat olive oil over medium heat and cook the Italian sausage, breaking it into small pieces, until fully browned and cooked through. Remove from heat and let cool.
In a large bowl, combine the cooled rice, Parmesan cheese, 1 beaten egg, minced garlic, chopped parsley, salt, and black pepper. Mix well until fully integrated.
With damp hands, take a scoop of the rice mixture and flatten it into a disc. Place a small piece of mozzarella cheese in the center and a little bit of cooked sausage. Carefully shape the rice around it to form a tight ball. Repeat for the rest of the mixture.
Set up a breading station with three shallow bowls: one with flour, one with 1 beaten egg, and one with breadcrumbs.
Roll each rice ball in the flour, then dip into the egg, and finally coat in breadcrumbs. Ensure each ball is thoroughly coated.
In a heavy-bottomed pot, heat vegetable oil to 350°F (175°C). Fry the rice balls in batches for 3-4 minutes or until golden brown and crisp. Drain on paper towels.
Meanwhile, heat marinara sauce in a saucepan over medium-low heat until warm.
Serve the rice balls hot with marinara sauce ragu on the side for dipping.
Nutrition Facts
Calories |
1632 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.3 g | 186% | |
| Saturated Fat | 26.8 g | 134% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 117 mg | 39% | |
| Sodium | 1531 mg | 67% | |
| Total Carbohydrate | 67.0 g | 24% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 3.8 g | ||
| Protein | 26.3 g | 53% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 287 mg | 22% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 344 mg | 7% | |
*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.
