Ah, the joy of bite-sized delights! These baked mini spinach and sausage arancini are like little flavor bombs—crispy on the outside, with a creamy, savory surprise waiting inside. I first stumbled upon this recipe during a trip to Italy last summer, where the streets were alive with music, laughter, and the intoxicating aroma of street food; it was love at first bite.
Steps
- Preheat your oven to 400°F and lightly coat a baking sheet with cooking spray. Prepare three separate bowls with flour, the beaten egg mixture, and bread crumbs.
- Cook the sausage in a small sauté pan, breaking it into small pieces until it’s fully cooked. Allow it to cool, then use a small chopper to mince the sausage finely.
- In a medium bowl, thoroughly mix the cooked brown rice with minced sausage, mozzarella, spinach, egg white, Pecorino Romano cheese, and 2 tablespoons of marinara sauce.
- Shape the rice mixture into balls using about a heaping tablespoon for each. Coat each ball in flour, dip in the egg, and then roll in the bread crumbs, removing any excess after each step.
- Arrange the coated rice balls on the prepared baking sheet. Bake for 8 minutes, flip them over, and continue baking for another 8 minutes until they achieve a crispy golden brown color.
- Allow the arancini to cool slightly before serving. Pair them with warm marinara sauce for dipping.
Ingredients
- 1 Italian chicken or turkey sausage link, casing removed
- Cooking spray
- 1/4 cup all-purpose flour
- 1 large egg, lightly beaten
- 1 large egg white, lightly beaten
- 1/2 cup seasoned bread crumbs
- 1 cup cooked brown rice, hot
- 1/3 cup shredded mozzarella cheese
- 1/4 cup chopped spinach
- 1 large egg white
- 3 tablespoons Pecorino Romano cheese
- 2 tablespoons quick marinara sauce, plus extra for serving
Nutritional Values
Calories: 979 kcal | Carbohydrates: 121 g | Protein: 55 g | Fat: 33 g | Cholesterol: 297 mg | Sodium: 2794 mg | Fiber: 11 g | Sugar: 11 g
FAQ
- Can I prepare the arancini ahead of time?
- Yes, you can prepare the filling and shape the rice balls in advance. Just keep them in the refrigerator until you’re ready to bake. It’s best to coat them with bread crumbs right before baking.
- Is it possible to use a different type of sausage?
- Absolutely! While the recipe uses Italian chicken or turkey sausage, you can substitute with your preferred sausage type to suit your taste.
- What can I use as a dipping sauce other than marinara?
- Marinara sauce is traditional, but you can also try serving them with pesto, garlic aioli, or even a spicy tomato salsa for a different flavor profile.
- Can I make these arancini gluten-free?
- Yes, to make this recipe gluten-free, simply substitute the all-purpose flour and seasoned bread crumbs with gluten-free alternatives.
- How do I ensure the arancini are crispy?
- To achieve a crispy texture, make sure to bake them at the recommended temperature and turn them halfway through the baking time. This ensures even browning on all sides.
Tips
- Prepare the filling in advance, shape them into balls, and keep them in the refrigerator until you’re ready to bake. This can help streamline the cooking process, especially if you’re entertaining.
- Only coat the rice balls with bread crumbs just before baking to ensure they remain crisp and do not become soggy from sitting.
- To ensure even cooking and a nicely browned exterior, remember to turn the rice balls halfway through the baking time.
- Serve the arancini with warm marinara sauce for dipping to enhance their flavor and provide a delicious accompaniment.
Equipment
- Rimmed Baking Sheet – Essential for baking the arancini.
- Small Saute Pan – For cooking the sausage.
- Small Chopper – To mince the cooked sausage.
- Mixing Bowls – Separate bowls for flour, beaten eggs, and breadcrumbs.
- Cooking Spray – To prevent sticking on the baking sheet.
