Oven Baked Mozzarella Stuffed Arancini
Transform your kitchen into an Italian trattoria with these irresistible Oven Baked Mozzarella Stuffed Arancini. Perfectly golden and crispy on the outside while gooey and cheesy on the inside, these Italian rice balls are a healthier twist on the traditional fried favorite, thanks to being oven-baked. Made with creamy Arborio rice cooked in savory chicken or vegetable stock, a hint of parmesan, and a melty mozzarella surprise at the center, each bite is bursting with flavor. Coated in a crunchy breadcrumb layer and lightly brushed with olive oil, these arancini are baked to perfection in just 25 minutes. Whether you're serving them as an appetizer, snack, or paired with marinara sauce for a hearty meal, this recipe delivers authentic Italian comfort food with a lighter touch. Perfect for weeknight dinners or entertaining guests, it's an easy way to impress with minimal effort. Your new favorite baked arancini recipe awaits!
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Recipe Information
Ingredients
- 250 grams Arborio rice
- 500 ml Chicken or vegetable stock
- 50 grams Grated parmesan cheese
- 2 large Eggs
- 150 grams Mozzarella cheese (cut into small cubes)
- 100 grams Breadcrumbs
- 50 grams All-purpose flour
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat the oven to 200°C (400°F) and line a baking tray with parchment paper.
Cook the Arborio rice according to package instructions, using chicken or vegetable stock instead of water for enhanced flavor. Allow the rice to cool completely before proceeding.
In a large bowl, combine the cooked rice, grated parmesan cheese, one beaten egg, salt, and black pepper. Mix well until the mixture is sticky and holds together when pressed.
Scoop about 2 tablespoons of the rice mixture into your hand and flatten it slightly. Place a cube of mozzarella in the center, then mold the rice around it to form a ball. Repeat with the remaining rice and mozzarella cubes.
Set up a breading station with three shallow bowls: one with flour, one with the remaining egg (whisked), and one with breadcrumbs.
Roll each rice ball in the flour, then dip it in the egg, and finally coat it in breadcrumbs. Ensure the balls are evenly coated.
Place the breaded arancini onto the prepared baking tray. Lightly drizzle or brush the arancini with olive oil to help them crisp up in the oven.
Bake in the preheated oven for 20-25 minutes, turning them halfway through, until they are golden brown and crisp.
Allow to cool slightly before serving. Enjoy with marinara sauce or a simple salad on the side for a complete meal!
Nutrition Facts
Calories |
1986 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.3 g | 118% | |
| Saturated Fat | 37.8 g | 189% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 529 mg | 176% | |
| Sodium | 7852 mg | 341% | |
| Total Carbohydrate | 196.4 g | 71% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 14.3 g | ||
| Protein | 93.4 g | 187% | |
| Vitamin D | 2.9 mcg | 14% | |
| Calcium | 1786 mg | 137% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 507 mg | 11% | |
*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.
