Baked Mini Spinach and Sausage Arancini
Baked mini arancini are crispy-outside, creamy-inside Italian rice balls packed with chicken sausage, spinach, and mozzarella that bake at 400°F instead of frying.
Total
45 minServings
11Baked mini arancini are crispy-outside, creamy-inside Italian rice balls packed with chicken sausage, spinach, and mozzarella that bake at 400°F instead of frying.
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Preheat the oven to 400° F. Spray a rimmed baking sheet with cooking spray.
Place the flour, beaten egg and egg white, and bread crumbs in separate bowls.
Cook the sausage in a small saute pan, breaking it up as it cooks until cooked through.
Set aside to cool then place in a small chopper to mince.
In a medium bowl, combine the rice, sausage, mozzarella, spinach, egg white, pecorino romano cheese, and 2 tbsp marinara sauce mixing well.
Roll about 1 heaping tablespoon of the rice mixture into a round ball. Roll the ball in the flour, then the egg, and then the bread crumbs, shaking off any excess at each step.
Place the breaded rice ball on the prepared baking sheet.
Repeat with the remaining rice mixture until it has all been used up.
Bake the balls for 8 minutes, turn over, and bake for another 8 minutes, until they are a crisp golden brown.
Let the rice balls cool before serving, and serve with hot marinara sauce for dipping.
Written automatically by CookOS, not by the creator.
Store cooled arancini in an airtight container in the refrigerator for up to 3 days; reheat at 350°F for 5–7 minutes until warmed through.
Written automatically by CookOS, not by the creator.
Yes. Form and bread the arancini, freeze on a baking sheet for 2 hours, then bake directly from frozen at 400°F for about 12–14 minutes, turning halfway.
The rice mixture wasn't cool enough before rolling, or the coating wasn't applied firmly. Let the sausage-rice mix cool completely and press each breaded ball gently before baking.
Yes. Turkey sausage works as a direct 1:1 swap and has a similar fat content and flavor profile.
Bake 8 minutes, flip, then bake another 8 minutes until golden brown and crisp on the outside.
Yes, but brown rice holds its shape better when baked. White rice works but may be slightly softer; use the same 1 cup cooked amount.
