Low Carb Classic Italian Arancini Balls
Indulge in a guilt-free take on a beloved Italian favorite with these Low Carb Classic Italian Arancini Balls! Crafted with cauliflower rice as a nutrient-packed substitute for traditional risotto, these crispy delights deliver all the flavor without the carbs. A melty duo of Parmesan and mozzarella cheese, aromatic seasonings like garlic and onion powder, and a touch of fresh parsley come together to create irresistibly cheesy bites. Coated in almond flour for a crunchy exterior and lightly pan-fried before baking, these arancini achieve a golden perfection while remaining wholesome. Perfect as an appetizer or party snack, serve them with marinara sauce or garlic aioli for dipping to elevate the experience. Ready in just 45 minutes, this recipe will wow your guests with its bold flavors and health-conscious twist!
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Recipe Information
Ingredients
- 2 cups Cauliflower rice
- 1 cup Parmesan cheese, grated
- 1 cup Mozzarella cheese, shredded
- 2 large Eggs
- 1 cup Almond flour
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
- 0.5 cup Olive oil
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the cauliflower rice, Parmesan cheese, mozzarella cheese, eggs, almond flour, garlic powder, onion powder, salt, and pepper. Mix until well incorporated.
Add the chopped parsley to the mixture and stir until evenly distributed.
Using your hands, shape the mixture into small balls, approximately 1.5 inches in diameter.
Place the formed balls onto the prepared baking sheet.
In a skillet over medium-high heat, heat the olive oil until shimmering.
Working in batches, carefully fry the arancini balls in the hot oil until golden brown on all sides, about 3-4 minutes per side. Use a slotted spoon to transfer them back to the baking sheet.
Once all the balls are fried, place the baking sheet with arancini balls into the preheated oven.
Bake for 10-12 minutes, allowing the cheese to melt completely and the balls to turn firm and cooked through.
Remove from the oven and let cool slightly before serving.
Serve the arancini balls warm, garnished with additional parsley if desired. They pair well with marinara sauce or a garlic aioli for dipping.
Nutrition Facts
Calories |
2447 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.9 g | 279% | |
| Saturated Fat | 53.9 g | 270% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 540 mg | 180% | |
| Sodium | 3472 mg | 151% | |
| Total Carbohydrate | 43.2 g | 16% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 11.0 g | ||
| Protein | 95.3 g | 191% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 2030 mg | 156% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 795 mg | 17% | |
*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.
