Cheesy Italian Arancini Balls Recipe
If you’re searching for a show-stopping appetizer that brings people together and makes any meal feel like a celebration, look no further than Cheesy Italian Arancini Balls. These golden, crispy risotto balls are stuffed with gooey mozzarella and flecked with fresh parsley, delivering the perfect balance of creamy, crunchy, and cheesy in every bite. Whether you’re hosting a dinner party or just craving a taste of Italy, this recipe is guaranteed to turn heads and win hearts.
Ingredients You’ll Need
The magic of Cheesy Italian Arancini Balls is all about using simple, quality ingredients that each play a starring role. Don’t be intimidated by the list—every component brings something special, whether it’s creaminess, crunch, or that irresistible cheesy pull!
- Cooked and Cooled Risotto: The heart of arancini; using chilled, leftover risotto ensures the balls hold their shape and fry up beautifully.
- Mozzarella Cheese (cubed): Tucked inside each ball for a melty, cheesy surprise with every bite.
- Grated Parmesan Cheese: Adds depth, saltiness, and an unmistakable Italian flavor to the risotto mixture.
- Chopped Parsley: Brings a fresh, vibrant note and a pop of color to the filling.
- Large Eggs: One binds the risotto mixture, and the other helps the breadcrumbs stick, creating that perfect crispy coating.
- All-Purpose Flour: The first layer in the breading process, helping the egg adhere for an even crust.
- Italian-Style Breadcrumbs: Infused with herbs for extra flavor and essential crunch.
- Vegetable Oil (for frying): Neutral in flavor and capable of withstanding high heat, resulting in a golden, crisp exterior.
How to Make Cheesy Italian Arancini Balls
Step 1: Mix the Risotto Base
Start by grabbing a large mixing bowl and combining your chilled risotto, grated Parmesan, one egg, and freshly chopped parsley. Stir everything together until you have a cohesive mixture. This base forms the foundation of your Cheesy Italian Arancini Balls, and using risotto that’s spent some time in the fridge makes shaping so much easier!
Step 2: Shape and Stuff the Balls
Scoop out about two tablespoons of the risotto mixture and flatten it slightly in your palm. Place a small cube of mozzarella right in the center, then gently wrap the risotto around the cheese, rolling it into a tight, even ball. Continue until all of your mixture and cheese have been used up—it’s a bit of hands-on fun that delivers a cheesy surprise in every bite!
Step 3: Set Up the Breading Station
Set out three shallow bowls: one with flour, one with your remaining beaten egg, and one with Italian-style breadcrumbs. Roll each risotto ball through the flour first, then dip it in the egg, and finally coat it generously with breadcrumbs. This triple layer is what gives Cheesy Italian Arancini Balls their signature golden crunch.
Step 4: Fry to Golden Perfection
Heat vegetable oil in a deep skillet or heavy pot to 350°F (175°C). Carefully lower the arancini balls into the hot oil in batches, frying them for three to four minutes until they’re deeply golden and crisp on all sides. Transfer the finished balls to a plate lined with paper towels to drain off any excess oil. Trust me, the aroma at this stage is absolutely irresistible!
Step 5: Serve and Enjoy
Arrange your Cheesy Italian Arancini Balls on a serving platter and bring them to the table while they’re still hot and melty. They’re at their absolute best when dipped into a bowl of warm marinara sauce, delivering an authentic Italian experience right at home.
How to Serve Cheesy Italian Arancini Balls
Garnishes
A sprinkle of extra chopped parsley or a flurry of grated Parmesan over the top adds color, freshness, and a final flourish of flavor. If you want to get truly Italian, a few twists of cracked black pepper or a drizzle of good olive oil can really dress up the platter.
Side Dishes
Pair Cheesy Italian Arancini Balls with a crisp green salad tossed in a lemony vinaigrette, or serve alongside roasted vegetables for a complete meal. They also make a fantastic partner for antipasto platters, especially when you want a variety of textures and tastes on the table.
Creative Ways to Present
Try serving these arancini in mini muffin liners for a party-ready look, or skewer them with cocktail picks for easy, mess-free snacking. For a family-style dinner, pile them high on a platter with a big bowl of marinara in the center—there’s nothing more inviting than a mountain of Cheesy Italian Arancini Balls waiting to be devoured!
Make Ahead and Storage
Storing Leftovers
If you have leftover Cheesy Italian Arancini Balls (which is rare!), let them cool completely before transferring to an airtight container. They’ll stay fresh in the refrigerator for up to three days, making them a delicious snack or quick lunch the next day.
Freezing
For longer storage, you can freeze your arancini after frying. Arrange them on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. This way, they won’t stick together, and you can pull out just what you need when cravings strike.
Reheating
To reheat, pop your Cheesy Italian Arancini Balls in a 350°F (175°C) oven for about 10 minutes, or until heated through and crisp on the outside. Avoid microwaving if you can, as it tends to soften the crust instead of keeping it crunchy.
FAQs
Can I make Cheesy Italian Arancini Balls with leftover risotto?
Absolutely! In fact, leftover risotto is ideal for this recipe. The extra time in the fridge helps the risotto firm up, making the balls easier to shape and fry.
Can I bake these instead of frying?
Yes, you can! Arrange the breaded balls on a parchment-lined baking sheet and bake at 400°F (200°C) for about 20 minutes, turning once. They’ll be slightly less crisp but still delicious and lighter.
What kind of mozzarella should I use?
Look for low-moisture mozzarella, which melts beautifully without making the inside watery. Cut it into small cubes so each arancini has just the right amount of cheesy center.
Can I make Cheesy Italian Arancini Balls ahead of time?
Definitely! You can shape and bread the balls, then refrigerate them for several hours or overnight before frying. This makes them perfect for entertaining or prepping ahead of a busy week.
What sauces go best with arancini?
Classic marinara sauce is always a hit, but you could also serve Cheesy Italian Arancini Balls with pesto, garlic aioli, or even a spicy arrabbiata for a little kick.
Final Thoughts
There’s just something magical about biting into a warm, crispy Cheesy Italian Arancini Ball and discovering that melty, cheesy center. Whether you’re new to Italian cooking or making these is already family tradition, I hope you’ll give this recipe a try and share it with loved ones. Buon appetito!
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Cheesy Italian Arancini Balls Recipe
- Total Time: 40 minutes
- Yield: 12 arancini balls 1x
- Diet: Vegetarian
Description
Cheesy Italian Arancini Balls are crispy, golden fried risotto balls stuffed with gooey mozzarella cheese and flavorful Parmesan. These bite-sized Italian appetizers are perfect for parties or a comforting snack, combining creamy risotto with a crunchy breadcrumb coating and fresh parsley for added brightness.
Ingredients
Arancini Mixture
- 2 cups cooked and cooled risotto (preferably made with Parmesan)
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped parsley
- 1 large egg (divided)
- 1/2 cup mozzarella cheese (cut into small cubes)
Breading Station
- 1/2 cup all-purpose flour
- 1 large egg (remaining, beaten)
- 1 cup Italian-style breadcrumbs
For Frying
- Vegetable oil (enough for deep frying)
Instructions
- Prepare the Arancini Mixture: In a large bowl, combine the cooled risotto, grated Parmesan, 1 egg, and chopped parsley. Mix thoroughly until all ingredients are well incorporated, creating a sticky mixture that will hold together.
- Form the Balls: Scoop about 2 tablespoons of the risotto mixture into your hands, flatten slightly, then place a small cube of mozzarella cheese in the center. Carefully wrap the risotto around the cheese, rolling it into a smooth ball. Repeat this process with the remaining mixture to form approximately 12 balls.
- Set Up the Breading Station: Prepare three shallow bowls: place flour in the first, beaten remaining egg in the second, and Italian-style breadcrumbs in the third. This will streamline the coating process.
- Bread the Arancini: Roll each risotto ball first in the flour to lightly coat, then dip it into the beaten egg, and finally roll it thoroughly in breadcrumbs, ensuring an even and complete coating for crispiness when fried.
- Heat the Oil: In a deep skillet or heavy pot, heat vegetable oil to 350°F (175°C). Use a thermometer to maintain consistent temperature for even cooking.
- Fry the Arancini: Fry the breaded balls in batches, avoiding overcrowding the pan. Cook each batch for 3 to 4 minutes or until the balls turn golden brown and crispy. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.
- Serve: Serve the arancini balls hot with marinara sauce or your favorite dipping sauce for a delicious appetizer or snack.
Notes
- Use risotto that has been chilled for several hours or overnight for best shaping results.
- For a lighter alternative, bake the arancini at 400°F (200°C) for 20 minutes, turning once halfway through cooking.
- Ensure the oil is at the correct temperature to avoid greasy or undercooked balls.
- You can experiment with different cheese fillings such as fontina or provolone for variety.
- Leftover arancini can be reheated in a hot oven to maintain crispness.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 arancini ball
- Calories: 160
- Sugar: 1g
- Sodium: 240mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 35mg
