Low Sodium Classic Italian Arancini Balls
Indulge in the timeless flavors of Italian cuisine with these Low Sodium Classic Italian Arancini Balls—crispy, golden bites of creamy Arborio rice enveloped around gooey mozzarella centers. Perfectly seasoned with fresh parsley, black pepper, and a touch of Parmesan, this lighter take on traditional arancini is cooked using low-sodium vegetable broth to keep the salt in check without sacrificing richness. Each ball is delicately coated in a panko breadcrumb crust, fried to perfection, and served warm alongside your favorite low-sodium marinara sauce for dipping. Easy to prepare and irresistibly satisfying, this recipe is ideal for anyone seeking a healthier twist on an authentic Italian snack or appetizer.
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Recipe Information
Ingredients
- 1 cup Arborio rice
- 3 cups Low-sodium vegetable broth
- 2 tablespoons Unsalted butter
- 0.5 cup Yellow onion, finely chopped
- 0.5 cup Parmesan cheese, grated
- 4 ounces Mozzarella cheese, cut into small cubes
- 2 Eggs
- 1 cup All-purpose flour
- 1 cup Panko breadcrumbs
- 1 cup Olive oil
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley, finely chopped
Instructions
In a saucepan, bring the low-sodium vegetable broth to a gentle simmer.
In a separate large pot, melt the unsalted butter over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
Add the Arborio rice to the onions and cook, stirring frequently, for about 2 minutes to lightly toast the rice.
Begin adding the simmering vegetable broth, 1/2 cup at a time, to the rice. Stir continuously until the broth is absorbed before adding more. Repeat this process until the rice is cooked through and creamy, about 18-20 minutes.
Remove the rice from heat. Stir in the grated Parmesan cheese and black pepper, then spread the mixture onto a baking sheet to cool completely.
Once cooled, scoop a tablespoon of rice in your hand, flatten it, and place a cube of mozzarella cheese in the center. Mold the rice around the cheese, forming a ball. Repeat with the remaining rice and cheese.
Set up a breading station with three bowls: the first with flour, the second with beaten eggs, and the third with panko breadcrumbs mixed with chopped parsley.
Roll each rice ball in flour, dip in the beaten eggs, and then coat with the panko mixture, pressing gently to adhere.
In a large frying pan, heat the olive oil over medium heat until shimmering. Fry the arancini in batches, turning occasionally, until golden brown on all sides, about 4-5 minutes per batch.
Transfer cooked arancini to a paper towel-lined plate to drain excess oil.
Serve the arancini warm with your favorite low-sodium marinara sauce for dipping.
Nutrition Facts
Calories |
3841 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 297.5 g | 381% | |
| Saturated Fat | 76.5 g | 382% | |
| Polyunsaturated Fat | 21.2 g | ||
| Cholesterol | 563 mg | 188% | |
| Sodium | 2314 mg | 101% | |
| Total Carbohydrate | 208.9 g | 76% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 14.7 g | ||
| Protein | 78.5 g | 157% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1205 mg | 93% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 1213 mg | 26% | |
*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.
