If you’re looking for a crunchy, gooey, utterly irresistible appetizer, look no further than these Baked Italian Rice Balls. Traditional arancini get a lighter (and much easier!) makeover here—each bite reveals a golden breadcrumb crust, fragrant herb-flecked rice, and an oozy, cheesy mozzarella center. Whether you’re planning a cozy family dinner, an impressive party platter, or simply want to use up leftover risotto, this recipe brings classic Italian comfort to your kitchen without deep-frying fuss.
Ingredients You’ll Need
The beauty of Baked Italian Rice Balls is in their simplicity—a handful of accessible ingredients transforms into something magical. Each element has a key role, from flavor to texture. Here’s what you’ll need and why you’ll love every one of them:
- Leftover Rice or Risotto: Day-old rice brings perfect stickiness and acts as the sturdy base for your rice balls.
- Fresh Minced Parsley: This herb brightens up the mixture and adds a subtle freshness that keeps these rice balls from feeling heavy.
- Parmigiano-Reggiano: Freshly grated for salty, nutty flavor throughout—choose the best you can find for a major flavor payoff.
- Eggs: They help bind everything together and contribute to a rich, cohesive filling. Use one or two depending on moisture.
- Bread Crumbs: The secret to that crave-worthy crisp shell! Adjust the amount if needed for fuller coverage.
- Fresh Mozzarella or Fontina (Cubed): Hide these cheesy gems inside each rice ball for a gooey center surprise.
- Olive Oil: Just a drizzle before baking brings that coveted golden color and extra flavor.
How to Make Baked Italian Rice Balls
Step 1: Mix the Base
Start with your leftover rice (or risotto) in a large bowl. Add the fresh parsley, a generous heap of grated Parmigiano-Reggiano, and one egg. Mix everything gently but thoroughly—you’re aiming for a mixture that sticks together when pressed, not one that falls apart. If the rice seems dry, crack in a second egg to bring everything together into a compact, cohesive mixture.
Step 2: Shape and Fill
Scoop up a heaping tablespoon of the rice mixture and flatten it slightly in your hand. Place a cube of mozzarella (or fontina) right in the center, then gently mold the rice around it, adding a bit more rice if needed. Seal the cheese inside and roll it into a smooth ball. Repeat this process, lining up each rice ball on a clean plate as you go. If you want petite party bites, make them smaller—just adjust your cheese cubes, too!
Step 3: Coat in Crunchy Breadcrumbs
Pour your bread crumbs onto a clean plate. Roll each rice ball in the crumbs, covering every side so you get that perfect, even crunch in every bite. This step is what sets Baked Italian Rice Balls apart—no greasy frying required, just a golden, crisp exterior straight from the oven. Lightly press the crumbs in if they don’t stick right away.
Step 4: Chill Before Baking
Once they’re coated, transfer your rice balls to a parchment-lined baking sheet and pop them in the fridge. Let them chill while your oven preheats to 400F/200C—about 15 to 20 minutes. This quick chill helps the balls keep their shape and gives you extra-crispy results!
Step 5: Bake to Golden Perfection
Drizzle (or lightly brush) each rice ball with olive oil for maximum browning. Slide the tray into your hot oven and bake for 25 minutes, or until your Baked Italian Rice Balls are beautifully golden and crisp. Serve them piping hot—trust me, that first mozzarella-stretch moment is pure joy!
How to Serve Baked Italian Rice Balls
Garnishes
A sprinkle of extra chopped parsley and an extra grating of Parmigiano right as they come out of the oven makes these Baked Italian Rice Balls pop. For a little more color, scatter a few chili flakes or drizzle with a touch more olive oil. Serve with a bowl of warm marinara for dipping—the tangy tomato sauce is a classic companion.
Side Dishes
Pair your rice balls with a simple green salad (arugula with lemon is lovely) or roasted vegetables for a light meal. They’re also crowd-pleasing alongside antipasto platters, olives, and sliced cured meats if you’re planning a cozy Italian spread.
Creative Ways to Present
Arrange the Baked Italian Rice Balls on a rustic platter nestled in parchment, or skewer smaller ones on cocktail sticks for fun party bites. For a playful twist, tuck them in a bread basket or serve them mini-style in muffin papers with dipping sauce on the side. They’re as at home at casual gatherings as they are on a chic appetizer table!
Make Ahead and Storage
Storing Leftovers
If you have leftovers (a rare scenario!), tuck them into an airtight container and refrigerate for up to three days. The crispy exterior may soften in the fridge, but don’t worry—you’ll be able to crisp them back up when reheating.
Freezing
For meal-prep magic, assemble the rice balls as directed and freeze them in a single layer on a parchment-lined tray until solid. Once frozen, transfer them to a freezer-safe bag and stash for up to three months. When you’re ready, thaw before baking so they heat evenly and keep that melty cheese pull in the middle.
Reheating
Reheat your chilled or thawed Baked Italian Rice Balls in a hot oven or air fryer to revive their crunch—10 to 12 minutes at 350F/175C does the trick. The microwave works in a pinch for speed, though you’ll miss the toasted texture. Either way, they’re nearly as good as fresh!
FAQs
What kind of rice works best for Baked Italian Rice Balls?
Short or medium-grain rice, especially leftover risotto, is ideal because it’s naturally sticky and easy to shape. If you only have long-grain rice, just be sure to mix it well with the binding ingredients to help it hold together.
Can I prepare Baked Italian Rice Balls the night before?
Absolutely! You can assemble them up to a day in advance and chill them in the fridge. When ready to bake, simply remove from the refrigerator and allow to come to room temperature for even baking.
Do I have to use mozzarella for the center?
While mozzarella is classic for that stretch and melt, you can play with other mild, melty cheeses like fontina, provolone, or even a smoked cheese for an intriguing twist. Just cut them into small cubes for easy sealing.
What dipping sauces go best with Baked Italian Rice Balls?
Marinara is hands-down the crowd favorite, but don’t stop there—try pesto, garlicky aioli, or a spicy arrabbiata. Even a creamy ranch or zesty yogurt dip can take them in a new direction.
Can I make these gluten-free?
Definitely! Use cooked rice as usual, and swap in gluten-free bread crumbs for coating. The results are just as crispy and craveable—no one will even notice the difference.
Final Thoughts
If you love cozy, crowd-pleasing snacks that deliver big on comfort and flavor, you simply have to try these Baked Italian Rice Balls. They’re always a hit at my table and bring a little slice of Italy into every kitchen. Gather your ingredients, invite someone you love to join in, and get rolling—there’s nothing like that first bite!
Print
Baked Italian Rice Balls Recipe
- Total Time: 1 hour
- Yield: 5 rice balls
- Diet: Vegetarian
Description
Delight in these crispy Baked Italian Rice Balls, a perfect way to use up leftover rice or risotto. These golden balls are filled with gooey mozzarella and make a delectable appetizer or side dish.
Ingredients
Main Rice Mixture:
- 1½ cups leftover rice (or risotto)
- 1 tablespoon fresh minced parsley
- ¾–1 cup freshly grated Parmigiano
- 1–2 large eggs (adjust based on rice moisture)
Extras:
- ¼–½ cup bread crumbs (plus more if needed)
- 1 small fresh mozzarella or fontina, cubed
- 1–2 tablespoons olive oil
Instructions
- Mix the Rice: Combine rice, parsley, Parmigiano, and egg in a bowl. Form a compact mixture.
- Shape the Balls: Scoop a portion of the mixture, add a mozzarella cube, and mold into a ball. Coat with bread crumbs.
- Chill and Bake: Chill the balls, then bake at 400F for 25 minutes until golden. Serve hot.
Notes
- I made 5 balls, around 85g each.
- Make ahead: Prepare and refrigerate the balls up to a day in advance.
- Freezing: Flash freeze then store in a freezer bag for up to 3 months.
- Reheating: Enjoy leftovers reheated in the oven, air fryer, or microwave.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Side Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 rice ball
- Calories: 201 kcal
- Sugar: 1g
- Sodium: 376mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0.004g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 10g
- Cholesterol: 51mg
