Oven-Baked Arancini with Mozzarella and Basil

By AislePrompt Editorial · Published 2026-06-14 · Updated 2026-06-14

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Crispy on the outside and gooey on the inside, these golden oven-baked rice balls are stuffed with melted mozzarella and fresh basil for a comforting Italian snack. This Italian-inspired recipe, ready in about 55 minutes, turns cooked arborio rice, cooled, Parmesan cheese, grated, fresh basil leaves, chopped into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 220 calories and feeds 6, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 25 min Serves 6 Italian cuisine 220 cal/serving

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Ingredients

3 cups cooked arborio rice, cooled
1/2 cup Parmesan cheese, grated
6 oz mozzarella cheese, cut into 12 small cubes
1/4 cup fresh basil leaves, chopped
2 large eggs, beaten
1 1/2 cups Italian seasoned breadcrumbs
1/2 cup all-purpose flour
for coating olive oil spray
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: In a large bowl, mix 3 cups cooled cooked arborio rice with 1/2 cup grated Parmesan cheese, 1/4 cup chopped fresh basil, 1 tsp salt, and 1/2 tsp black pepper until well combined.
Step 2: Using wet hands, form the rice mixture into 12 balls about the size of a golf ball. Press a cube of 6 oz mozzarella cheese into the center of each ball, sealing it completely.
Step 3: Set up a breading station with 1/2 cup all-purpose flour in one bowl, 2 beaten large eggs in a second bowl, and 1 1/2 cups Italian seasoned breadcrumbs in a third.
Step 4: Roll each rice ball first in flour, then dip into beaten eggs, and finally coat thoroughly with breadcrumbs. Place on a baking sheet lined with parchment paper.
Step 5: Spray each arancini ball lightly with olive oil spray. Preheat oven to 400°F and bake for 20-25 minutes until golden brown and crispy. Serve warm.