5.0 from 9 votes
Easy Baked Arancini
What's better than making homemade baked arancini balls? Making Easy Baked Arancini from your leftover risotto!
Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings: 12 arancini
Calories: 223 kcal
Course:
Side Dish , Appetizer
Cuisine:
American
Ingredients
- ½ cup all-purpose flour
- 1 cup panko breadcrumbs or regular breadcrumbs
- olive oil cooking spray or mister
- 3 cup Risotto use leftovers!
- 1 egg beaten in a small bowl
- marinara sauce for serving
Instructions
- Preheat oven to 425°F.
- Put flour and panko onto two plates, and spray a rimmed baking sheet with olive oil.
- Roll risotto into ¼ cup-sized balls.
- Coat with flour, then egg, and roll in panko until completely coated.
- Transfer arancini to baking sheet and spray with additional olive oil, being sure to coat all sides as best as you can.
- Bake for 25 minutes, or until golden and heated through.
- Serve with warm marinara sauce.
Cup of Yum
Nutrition Information
Serving
3arancini
Calories
223kcal
(11%)
Carbohydrates
47g
(16%)
Protein
5g
(10%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
14mg
(5%)
Sodium
42mg
(2%)
Potassium
58mg
(2%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
20IU
(0%)
Calcium
13mg
(1%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12arancini
Amount Per Serving
Calories 223
% Daily Value*
| Serving | 3arancini | |
| Calories | 223kcal | 11% |
| Carbohydrates | 47g | 16% |
| Protein | 5g | 10% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 14mg | 5% |
| Sodium | 42mg | 2% |
| Potassium | 58mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 20IU | 0% |
| Calcium | 13mg | 1% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.