These easy and delicious Cheesy Oven Baked Arancini Balls are the perfect way to use up any leftover risotto you have in the fridge. Simple and oh-so addictive!
Oh how I love arancini balls… cheesy… yummy… the BEST!!
And these simple little balls are just totally delicious. Yep, these Cheesy Oven Baked Arancini Balls are sure to be a hit with the whole family.
Simply mix an egg and breadcrumbs to your cold leftover risotto, grab 2 tablespoon-sized scoops at a time, pop a small piece of mozzarella cheese in the centre and roll into a ball. Coat with panko crumbs and bake until golden and crispy. YUM!!!
- 3 cups leftover risotto
- 1 egg
- ¼-1/2 cup breadcrumbs
- 100g mozzarella cheese (cut into 1.5 cm pieces)
- 2 cups panko crumbs
- 4 tbs olive oil
- tomato relish, to serve
- Preheat oven to 180 degrees celsius.
- Place leftover risotto into a bowl (it's best if it's been left overnight in the fridge), add the egg and breadcrumbs and mix to combine.
- Add more breadcrumbs if your mixture is too soft (it needs to be quite hard so that the balls keep their shape).
- Return the mixture to the fridge for 30 minutes.
- Place the panko crumbs into a bowl and use your fingers to mix through the olive oil, so that the crumbs are completely coated.
- Roll 2 tablespoon-sized scoops of risotto mixture, flatten out and place a cube of mozzarella cheese in the centre. Roll back into a ball to completely enclose the cheese.
- Place into the bowl of panko crumbs are cover completely.
- Place each of the balls into the hole of a greased mini-muffin tin.
- Bake for 30 minutes or until golden.
- Serve with tomato relish.
2. Using a mini muffin tin to bake the arancini will help them to keep their shape - however, as they are baked (and not fried) it's very hard to get a perfect circle. Try rolling your balls so that they are more of a standing cylinder shape - which will help them to maintain a circle shape when cooked.