Who doesn’t love a crispy, golden ball of cheesy, savory goodness? Arancini—those perfectly fried Italian rice balls—are already a treat on their own, but when you stuff them with sun-dried tomatoes and gooey mozzarella, you’ve got a whole new level of flavor. These Sun-Dried Tomato Mozzarella Stuffed Arancini are a delicious combination of crispy exterior, melty cheese, and the sweet tang of sun-dried tomatoes in every bite. Trust me, these will become your new favorite appetizer or snack!
If you’re in the mood for something a little special and absolutely delicious, this is the recipe you’ve been waiting for. Perfect for a party, date night, or just when you want to impress your friends with your cooking skills. Let’s dive in and make these irresistible treats!
Why You’ll Love Sun-Dried Tomato Mozzarella Stuffed Arancini
This recipe is full of flavor, and here’s why it’s guaranteed to be a hit:
Versatile:
Whether you’re serving these as an appetizer, a side dish, or a snack, they’ll fit in at any meal. You can even make them smaller for bite-sized perfection!
Budget-Friendly:
Despite their gourmet appearance, arancini are made from simple ingredients that are easy on the wallet. You don’t have to break the bank to make something amazing!
Quick and Easy:
Although these look fancy, the process is pretty straightforward. With a little prep work, you’ll have golden, crispy arancini in no time.
Customizable:
Feel free to switch up the filling to suit your tastes. You can swap out sun-dried tomatoes for olives or fresh basil, or even try a different cheese. The possibilities are endless!
Crowd-Pleasing:
These little crispy balls of joy are always a hit at parties. Serve them at your next gathering, and you’ll have everyone asking for the recipe!
Ingredients
These arancini are packed with flavor, thanks to the sun-dried tomatoes and mozzarella. Here’s what you’ll need:
Arborio Rice:
The short-grain, starchy rice that’s essential for making creamy, satisfying arancini. It gives the rice balls that perfect texture—crispy on the outside, tender and cheesy on the inside.
Mozzarella:
Soft, melty mozzarella is key to the filling. It becomes gooey when fried, creating that irresistible pull that makes arancini so delicious.
Sun-Dried Tomatoes:
These add a tangy, slightly sweet depth of flavor. Their chewy texture complements the creamy mozzarella perfectly.
Parmesan Cheese:
A little bit of grated parmesan adds richness and depth to the rice mixture, rounding out the flavors and adding a nice savory finish.
Eggs:
Eggs help bind the rice and create the perfect texture for the arancini, making them easier to shape and hold their form while frying.
Bread Crumbs:
For the perfect crispy coating, bread crumbs create that golden, crunchy texture on the outside of the arancini.
Fresh Basil:
Basil gives a fresh, aromatic kick that adds a pop of herbaceous flavor to the rice mixture.
Olive Oil:
Olive oil for frying is essential for achieving the perfect crispy, golden exterior.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Here’s how to make these crispy, cheesy bites of heaven:
Cook the Rice:
Start by cooking the arborio rice according to package instructions, making sure to stir it occasionally to avoid sticking. Once it’s cooked, set it aside to cool slightly.
Prepare the Filling:
While the rice cools, chop the sun-dried tomatoes into small pieces and dice the mozzarella. In a bowl, combine the cooled rice, chopped sun-dried tomatoes, mozzarella, parmesan cheese, and fresh basil. Mix everything together until it’s evenly distributed.
Shape the Arancini:
Take a small portion of the rice mixture and flatten it in your hand. Place a small piece of mozzarella in the center, then form the rice around the cheese to create a ball. Roll the arancini gently between your hands to smooth out the shape. Repeat until all the rice mixture is used up.
Coat the Arancini:
Dip each arancini ball into a beaten egg, then roll it in bread crumbs until fully coated. This will give them that crunchy, golden exterior when fried.
Fry the Arancini:
In a large frying pan, heat the olive oil over medium heat. Carefully place the arancini in the oil, a few at a time, making sure not to overcrowd the pan. Fry until golden brown and crispy, about 3-4 minutes per side. Remove them from the oil and place them on a paper towel-lined plate to drain any excess oil.
Serve and Enjoy:
Serve the arancini hot with a side of marinara sauce for dipping, or enjoy them just as they are! They’re best eaten fresh and crispy, but they’ll still be delicious if you need to store them.
Nutrition Facts:
Servings: 12-14 arancini balls
Calories per serving: 150 (may vary based on ingredients used)
Preparation Time
Prep Time: 15 minutes
Cook Time: 15-20 minutes
Total Time: 30-35 minutes
How to Serve Sun-Dried Tomato Mozzarella Stuffed Arancini
These golden, cheesy arancini are perfect for a variety of occasions:
- With Marinara Sauce: Serve with a simple marinara sauce for dipping to add a touch of tangy flavor that complements the richness of the cheese.
- As a Side Dish: Pair them with an Italian meal, like pasta or a fresh salad, to round out your meal.
- On a Party Platter: These arancini make for an amazing party snack! Serve them alongside olives, prosciutto, and bruschetta for a Mediterranean-inspired spread.
Additional Tips
- Make Ahead: You can prepare the rice mixture and shape the arancini ahead of time. Just store them in the fridge until you’re ready to fry.
- Keep the Oil at the Right Temperature: If the oil is too hot, the arancini will burn on the outside before the inside gets fully cooked. Keep the heat at medium to ensure they cook evenly.
- Use a Frying Thermometer: If you want to ensure perfect frying, use a thermometer to keep the oil at 350°F.
FAQ’s
1. Can I bake these instead of frying them?
Yes! If you prefer to bake them, place the arancini on a baking sheet, drizzle them with olive oil, and bake at 400°F for 15-20 minutes until golden and crispy.
2. Can I use a different type of cheese?
Absolutely! You can swap the mozzarella for another melting cheese, like provolone or fontina.
3. Can I make these gluten-free?
Yes, use gluten-free breadcrumbs to make this recipe gluten-free.
4. How can I keep them crispy?
To keep the arancini crispy, serve them right after frying. If you have leftovers, reheat them in the oven at 350°F for 5-10 minutes.
5. Can I make these without sun-dried tomatoes?
Of course! If you’re not a fan of sun-dried tomatoes, try using olives, spinach, or roasted red peppers as a filling.
6. How do I store leftovers?
Store any leftover arancini in an airtight container in the fridge for up to 3 days. Reheat them in the oven to get them crispy again.
7. Can I freeze these?
Yes! Freeze them before frying, and when you’re ready, fry them straight from the freezer, adding a couple of extra minutes to the frying time.
8. What can I serve them with?
Try pairing them with a light salad, garlic bread, or some Italian cured meats for a full meal.
9. How can I prevent the cheese from leaking out while frying?
Make sure the rice is tightly packed around the cheese, and avoid overstuffing the arancini. This will help keep the cheese in place while frying.
10. Can I make these vegetarian?
Yes! These arancini are already vegetarian-friendly, so you can enjoy them without any changes.
Conclusion
Sun-Dried Tomato Mozzarella Stuffed Arancini are the perfect combination of crispy, cheesy, and savory. Whether you’re making them for a special occasion or simply as a treat, these little rice balls will impress everyone at the table. The creamy mozzarella, tangy sun-dried tomatoes, and crispy exterior make each bite a delight. Try them today and get ready for a flavor-packed experience!
Print
Sun-Dried Tomato Mozzarella Stuffed Arancini
- Prep Time: 20min
- Cook Time: 15min
- Total Time: 35min
- Yield: 12 arancini
- Category: Appetizer
- Method: Frying
- Cuisine: Italian
- Diet: Vegetarian
Description
Sun-Dried Tomato Mozzarella Stuffed Arancini are crispy, golden-fried rice balls filled with a gooey mozzarella center and the tangy flavor of sun-dried tomatoes. These savory snacks are perfect as an appetizer or a party dish that will impress your guests.
Ingredients
– 2 cups cooked risotto (preferably cooled)
– 1/2 cup sun-dried tomatoes, chopped
– 1/2 cup mozzarella cheese, cubed
– 1/4 cup grated Parmesan cheese
– 1/4 cup all-purpose flour
– 2 large eggs
– 1 cup breadcrumbs (preferably panko)
– 1 tablespoon fresh basil, chopped (optional)
– Salt and pepper, to taste
– Vegetable oil, for frying
Instructions
1. In a large bowl, combine the cooled risotto, sun-dried tomatoes, mozzarella cheese, Parmesan cheese, and chopped basil (if using). Season with salt and pepper.
2. With wet hands, form the risotto mixture into small balls, about 1-2 inches in diameter, ensuring that each ball contains a cube of mozzarella in the center.
3. Set up a breading station: In one bowl, place the flour; in another, beat the eggs; and in a third, place the breadcrumbs.
4. Roll each rice ball in the flour, dip in the beaten eggs, and then coat with breadcrumbs, pressing gently to ensure the coating sticks.
5. Heat vegetable oil in a deep frying pan or pot over medium heat. Once the oil is hot (about 350°F or 175°C), fry the arancini in batches, turning them occasionally, until golden brown and crispy, about 3-4 minutes.
6. Use a slotted spoon to remove the arancini from the oil and drain them on paper towels.
7. Serve hot, with a marinara dipping sauce or as is.
Notes
– You can make the risotto ahead of time and let it cool before forming the arancini.
– If you prefer a lighter version, you can bake the arancini instead of frying them. Bake at 375°F (190°C) for 15-20 minutes, or until golden and crispy.
– For a twist, you can add cooked spinach or mushrooms to the filling for added flavor.
Nutrition
- Serving Size: 1 arancini
- Calories: 120 kcal
- Sugar: 2g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg