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    You are in: Home / Recipes / Oven-Baked Mozzarella-Stuffed Arancini Recipe
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    Oven-Baked Mozzarella-Stuffed Arancini

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    30 mins

    45 mins

    Vino Girl's Note:

    From Vegetarian Times, February 2007

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    Units: US | Metric


    1. 1
      Combine rice, water, 1 whole green onion and garlic in a saucepan.
    2. 2
      Bring to a boil, cover, reduce heat and simmer 15-20 minutes or until liquid is absorbed.
    3. 3
      Remove from heat, transfer to a bowl, and cool.
    4. 4
      Remove and discard green onion.
    5. 5
      Preheat oven to 425°F Coat baking pan with cooking spray or line with parchment paper.
    6. 6
      Finely chop the rest of the green onions.
    7. 7
      Fold eggs, parsley, Romano and onions into rice.
    8. 8
      Spread breadcrumbs on a large plate.
    9. 9
      Shape 1/4 cup rice mixture around one mozzarella ball. Roll in breadcrumbs, and place on baking sheet.
    10. 10
      Repeat with the rest of the ingredients.
    11. 11
      Drizzle arancini with the reserved oil.
    12. 12
      Bake 20-25 minutes or until outside is crisp and brown.
    13. 13
      Meanwhile, warm marinara sauce.
    14. 14
      Place sauce in the bottom of a large serving dish. Place arancini on top of sauce and sprinkle with parsley.

    Browse Our Top Brown Rice Recipes

    Ratings & Reviews:

    • on March 20, 2010


      To be sure, your hands will be messy making these, but the end result is worth it! Instead of marinated mozarella balls, I used cubes and it was still very tasty. I liked this enough I'm going to try it again with a flavorful soft cheese (maybe goat cheese) for the middle. Will be in my good enough for company book!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 20, 2007


      I use regular brown rice as I find it is sticker. I also use a variety of filling with the cheese mixture. After preparing the rice balls with moistened hands I very gently roll them in stirred eggs and then in a mixture of bread crumbs and my own herbs. I find the oven temp a little too hot so bake the balls about 375 to 400. After eating them my husband always say he will keep me around for another year. We are on our 45th so I must be doing something right. Rocklake

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 18, 2007


      This did not work for me. I followed the recipe exactly, but could not get it to stick together to form a ball. I tried adding 2 more eggs and some breadcrumbs to the mixture, but it wasn't working. I put the mixture in my muffin tins and put a mini mozzarella ball in the middle, but then I couldn't get the rice cakes out too easily, and I found they were very dry. Perhaps letting the rice cool overnight in the fridge before assembling was part of the problem? My mom liked them though..and took the leftovers. I like the idea of baking them, so I will try this again, but with arborio or a starchier rice and hopefully they'll stick together better.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Oven-Baked Mozzarella-Stuffed Arancini

    Serving Size: 1 (288 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 300.7
    Calories from Fat 60
    Total Fat 6.7 g
    Saturated Fat 2.1 g
    Cholesterol 52.4 mg
    Sodium 712.6 mg
    Total Carbohydrate 49.3 g
    Dietary Fiber 4.7 g
    Sugars 11.7 g
    Protein 9.7 g

    The following items or measurements are not included:

    marinated fresh mozzarella balls in oil

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