Baked Arancini Balls
You guys! Raise your hand (or just leave me a comment below) if you are as obsessed with cauliflower as much as I am? Since the new year and my proclaimed “new year, new me” thing, I’ve been experimenting in the kitchen with all sorts of different cauliflower recipes. So, here is the back story. I don’t actually like cauliflower all the much! You too? I mean, it’s a little weird to work with, right? It smells kinda funny. Could it really taste all that good? Cauliflower?
The overriding conclusion that I have come to is this: YEEEEESS! Frozen cauliflower is the best! So easy to work with and you can substitute it in almost any rice recipe. Frozen cauliflower rice doesn’t smell all that bad and even fresh, well, you get used to it. And the best part? Cooked right, it tastes freaking awesome!!! Ok…one last piece of amazingness; cauliflower rice is low calorie, low carb and high impact!!
When I came across this recipe for Arancini by the amazing Skinnytaste, I knew I needed to give it a whirl. I recently had Arancini at one of my favorite local restaurants, Luca. So, when I came across this lighter, healthier version, it was, well…love at first taste!
This recipe uses just a few easy ingredients such as Italian chicken sausage, cauliflower rice, marinara and mozzarella cheese. These Baked Arancini Balls are rolled up, coated with bread crumbs and baked to a golden brown. They are crispy on the outside and all sorts of cheesy on the inside. A single serving is three balls which is totally filling and the perfect dinner portion. Pair this with a nice Caesar salad, a glass of wine and dinner is served!
- 1 Italian Chicken Sausage Link Casing removed
- 2 1/4 Cups Cauliflower Rice
- 1/2 Tsp Kosher Salt
- 2 Tbsp Marinara Plus more for plating
- 1/2 Cup Part Skim Shredded Mozzarella
- 1 Egg Beaten
- 1/4 Cup Bread Crumbs (Italian Seasoned)
- 1 Tbsp Grated Pecorino Romano
- Cooking Spray
Heat a skillet over medium/high heat. Add the sausage and cook for 4-5 minutes. Break up the meat as you go with a wooden spoon.
Add the cauliflower rice, salt and sauce. Cook for approximately 6 minutes. Stir until the cauliflower is tender.
Remove from the heat and add the mozzarella cheese to the skillet. Mix thoroughly, ensuring the cheese is melted through. Let it cool until the mixture is easy to handle.
Spray a 1/4 cup measuring cup with cooking spray. Scoop up some of the mixture, filling the cup. Level off the top. Using a spoon, scoop out the mixture into your hand and roll into a ball. Set aside on a dish. Repeat with remaining mixture. It should make 6 balls.
Place the egg in one bowl and the breadcrumbs in another bowl. Add the pecorino Romano to the breadcrumbs and mix.
Dip the ball in the egg, coating each side. Then roll it in the breadcrumbs, covering the entire ball. Transfer to a baking sheet. Repeat with each ball. Spray the top of each ball with cooking spray.
Bake in the oven at 425 for 25 minutes. Serve with extra marinara.
**Serving size: 3 balls***
Recipe from Skinnytaste