It's been nearly a month since my last post so I decided to kick myself in the ass and get back in the kitchen to devise something delicious. I did not disappoint myself and was really pleased with my first attempt at these traditionally Sicilian stuffed rice balls. There are a few steps but once everything was arranged it really didn't take too long to put them together. One note - this isn't for the dainty - you just have to get your hands in there to form and shape these packets of flavour. Your hands are the best tools in the kitchen and this dish needs them! This recipe was roughly inspired by this recipe over at Oh My Veggies - but as always I've change nearly everything and here's my take on these balls. Ha! Yes, I giggle a little bit every time...
Baked Arancini Balls
2 heaping cups of leftover rice (I had also cooked this rice with some bouillon as it gives extra flavour)
1 Tbsp finely chopped fresh oregano
Salt and pepper
4 small rounds of bocconcini - cut in to halves (any cheese cut in to small cubes would do though)
2 heaping soup spoons of all-purpose flour*
1 egg - beaten
1 C breadcrumbs*
*these could easily be replaced with gluten-free
Olive oil or parchment paper
Marinara sauce for serving
Making the balls:
The coating process:
*Having a cooking partner helps with this next step but otherwise just try to use your finger tips most often to avoid completely caking your hands*
Place on prepared baking sheet and repeat the ball making and coating process until all of the rice mixture is used up. I was able to make 8 balls.
Bake for 25 minutes, checking on them half way through to turn to ensure all over goldenness.
While the arancinis are baking warm some marinara or your favourite tomato based sauce.
Serve a pair with the warmed marinara sauce and a glass of wine for a knock your socks off appetizer or with a salad (think replacement for falafel!) for a complete meal :)
So that's it - Have you made these before? Will you try this recipe? I would love to hear from you so let me know in the comments!