Mozzarella arancini balls

Minimise your food waste and put your leftovers to good use with this moreish Italian classic of herby mozzarella arancini balls in arrabbiata sauce
Arancini balls in arrabiata sauce.
ITP Images
Arancini balls in arrabiata sauce.
August 02, 2018
Level Easy
Preparation Time 20 minutes
Cooking Time 20 minutes
Serves 4-6

PHOTO BY Aasiya Jagadeesh
RECIPE BY Marthene Leisegang
FOOD STYLING BY Marthene Leisegang


2 tbsp olive oil
1 small brown onion, diced
1 clove garlic, minced
½ cup parmesan, grated
2 tbsp basil, chopped
2 tbsp spinneysFOOD Fresh Chives, chopped
2 tbsp spinneysFOOD Fresh Dill, chopped
Zest of 1 lemon
200g spinneysFOOD Grated Mozzarella
2 cups cooked, leftover spinneysFOOD Basmati Rice
spinneysFOOD Salt and Black Pepper, to taste
2 spinneysFOOD Organic Free Range Eggs
3 cups arrabbiata sauce
Microgreens to garnish


  • 1

    In a sauce pan, fry the onions and garlic until translucent and soft.

  • 2

    While the onions fry, add the grated parmesan, basil, chives, dill, lemon zest and mozzarella to the rice. Season well with salt and pepper.

  • 3

    Mix through 1 beaten egg.

  • 4

    Add the onions and garlic to the rice and herb mixture.

  • 5

    Roll the mixture into plum-sized balls.

  • 6

    Prepare three bowls, one with flour, one with egg wash and one with the panko crumbs.

  • 7

    Dip the balls into the flour, followed by the egg wash and finally the bread crumbs.

  • 8

    Heat the vegetable oil to medium-high and slowly drop in the balls a few at a time. Fry for approx 6 minutes, until they are golden brown and hot in the middle.

  • 9

    Heat 3 cups of arrabbiata sauce in the microwave.

  • 10

    Serve the arancini balls warm on top on the arrabbiata sauce and garnish with microgreens.


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