Oven-Baked Mozzarella-Stuffed Arancini

READY IN: 1hr 15mins
Recipe by Vino Girl

From Vegetarian Times, February 2007

Top Review by Wish I Could Cook

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!

Ingredients Nutrition


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

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