Paleo Classic Italian Arancini Balls
Elevate your appetizer game with these Paleo Classic Italian Arancini Balls, a healthier twist on the traditional Sicilian favorite. Made with cauliflower rice instead of risotto, these golden bites are grain-free, gluten-free, and packed with wholesome ingredients like almond flour, nutritional yeast, and fresh parsley. Seasoned with a flavorful blend of garlic and onion powder, smoked paprika, and black pepper, each bite delivers a burst of Italian-inspired flavor. Pan-fried in coconut oil and baked to perfection, they boast a crispy exterior while remaining tender inside. Serve these guilt-free arancini warm with marinara sauce for a crowd-pleasing dish that's paleo-friendly and irresistibly delicious. Perfect for appetizers, snacks, or entertaining, this recipe is a must-try for health-conscious food lovers seeking classic comfort food with a modern twist!
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Recipe Information
Ingredients
- 1 medium head Cauliflower
- 1 cup Almond flour
- 2 Eggs
- 0.25 cup Nutritional yeast
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 2 tablespoons Fresh parsley
- 0.25 teaspoon Smoked paprika
- 2 tablespoons Coconut oil
- 1 cup Marinara sauce (for serving)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Break the cauliflower into florets and pulse in a food processor until it achieves a rice-like consistency.
Transfer the cauliflower rice to a clean kitchen towel and wring out as much moisture as possible.
In a large bowl, combine the drained cauliflower rice, almond flour, eggs, nutritional yeast, salt, pepper, garlic powder, onion powder, chopped parsley, and smoked paprika. Mix well until fully combined.
Use your hands to shape the mixture into small balls, about 1.5 inches in diameter.
In a large skillet, heat the coconut oil over medium heat. Add the arancini balls in batches and sauté, turning frequently, until they are golden brown all over. It should take about 4-5 minutes per batch.
Transfer the browned arancini balls to the prepared baking sheet.
Bake in the preheated oven for an additional 10-15 minutes to ensure they are cooked through and firm.
Remove from the oven and let cool slightly before serving.
Serve warm with a side of marinara sauce for dipping.
Nutrition Facts
Calories |
1093 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.8 g | 111% | |
| Saturated Fat | 30.3 g | 152% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 3197 mg | 139% | |
| Total Carbohydrate | 49.9 g | 18% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 12.9 g | ||
| Protein | 45.3 g | 91% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 390 mg | 30% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1732 mg | 37% | |
*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.
