Recipe: Skinnytaste Air Fryer Mini Arancini Bites - (using brown rice, with oven variation)
Appetizers and SnacksAIR FRYER MINI ARANCINI BITES
"Arancini is always made with leftover risotto, but we never have risotto lying around the fridge. The solution? Making them with frozen brown rice, which I always have on hand! Instead of stuffing them like typical arancini recipes, all of the ingredients get mixed together and then rolled into bite-size balls, perfect for sharing. The air fryer does a great job of giving them a golden crust."
"Serve with warmed marinara (or even more pesto) on the side for dipping."
5 1/2 ounces Italian chicken or turkey sausage links,* casings removed
2 cups frozen or leftover cooked brown rice, heated
2/3 cup shredded mozzarella cheese
1/2 cup prepared pesto
1 cup marinara sauce
2 large eggs plus 2 large egg whites
1 cup seasoned bread crumbs, regular or gluten-free
*Read the label to be sure this product is gluten-free.
In a medium skillet, cook the sausage over medium heat, breaking it up as you go, until cooked through, about 5 minutes. Set aside to cool, then place in a small food processor and process until minced. (Alternatively, finely mince with a knife.)
In a medium bowl, combine the minced sausage, rice, mozzarella, pesto, and 1/4 cup of the marinara sauce and mix well.
Add the 2 egg whites and mix again, until fully incorporated.
Roll into 30 balls (a heaping tablespoon each) and transfer to a sheet pan. Freeze for 15 minutes to firm or refrigerate for up to 24 hours.
When ready, in a medium bowl, beat the 2 whole eggs. Place the bread crumbs in another medium bowl. Dip an arancini ball in the egg, then the bread crumbs, shaking off any excess.
Transfer to a platter. Repeat with the remaining rice mixture.
Spray the air fryer basket with oil. Working in batches, add the balls in a single layer. Spray the tops generously with more olive oil. Air-fry at 400 degrees F for 8 to 10 minutes, flipping halfway, until they are golden brown. Warm the remaining 3/4 cup marinara sauce and serve on the side for dipping the hot arancini.
NO AIR FRYER? NO PROBLEM!
Bake on a sheet pan in a 400 degree F oven for 8 to 10 minutes per side.
Makes 10 servings
Per Serving (3 arancini bites) Calories 191 Fat 11 g Saturated Fat 3 g Cholesterol 57 mg Carbohydrate 15 g Fiber 1 g Protein 9 g Sugars 2 g Sodium 454 mg
Used by permission to Recipelink.com from Clarkson Potter
Source: Skinnytaste Simple - Easy, Healthy Recipes with 7 Ingredients or Fewer by Gina Homolka with Heather K. Jones, R.D., Photographs by Eva Kolenko
"Arancini is always made with leftover risotto, but we never have risotto lying around the fridge. The solution? Making them with frozen brown rice, which I always have on hand! Instead of stuffing them like typical arancini recipes, all of the ingredients get mixed together and then rolled into bite-size balls, perfect for sharing. The air fryer does a great job of giving them a golden crust."
"Serve with warmed marinara (or even more pesto) on the side for dipping."
5 1/2 ounces Italian chicken or turkey sausage links,* casings removed
2 cups frozen or leftover cooked brown rice, heated
2/3 cup shredded mozzarella cheese
1/2 cup prepared pesto
1 cup marinara sauce
2 large eggs plus 2 large egg whites
1 cup seasoned bread crumbs, regular or gluten-free
*Read the label to be sure this product is gluten-free.
In a medium skillet, cook the sausage over medium heat, breaking it up as you go, until cooked through, about 5 minutes. Set aside to cool, then place in a small food processor and process until minced. (Alternatively, finely mince with a knife.)
In a medium bowl, combine the minced sausage, rice, mozzarella, pesto, and 1/4 cup of the marinara sauce and mix well.
Add the 2 egg whites and mix again, until fully incorporated.
Roll into 30 balls (a heaping tablespoon each) and transfer to a sheet pan. Freeze for 15 minutes to firm or refrigerate for up to 24 hours.
When ready, in a medium bowl, beat the 2 whole eggs. Place the bread crumbs in another medium bowl. Dip an arancini ball in the egg, then the bread crumbs, shaking off any excess.
Transfer to a platter. Repeat with the remaining rice mixture.
Spray the air fryer basket with oil. Working in batches, add the balls in a single layer. Spray the tops generously with more olive oil. Air-fry at 400 degrees F for 8 to 10 minutes, flipping halfway, until they are golden brown. Warm the remaining 3/4 cup marinara sauce and serve on the side for dipping the hot arancini.
NO AIR FRYER? NO PROBLEM!
Bake on a sheet pan in a 400 degree F oven for 8 to 10 minutes per side.
Makes 10 servings
Per Serving (3 arancini bites) Calories 191 Fat 11 g Saturated Fat 3 g Cholesterol 57 mg Carbohydrate 15 g Fiber 1 g Protein 9 g Sugars 2 g Sodium 454 mg
Used by permission to Recipelink.com from Clarkson Potter
Source: Skinnytaste Simple - Easy, Healthy Recipes with 7 Ingredients or Fewer by Gina Homolka with Heather K. Jones, R.D., Photographs by Eva Kolenko
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boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
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