Dinner
Baked Mini Spinach and Sausage Arancini
Crispy breadcrumb shells give way to a savory blend of Italian sausage, melted mozzarella, and wilted spinach, all wrapped around tender brown rice that stays creamy inside. Each warm bite delivers a rich, herby flavor that pairs perfectly with a bright dip of marinara.
- Total
- 46 min
- Prep
- 25 min
- Cook
- 21 min
- Serves
- 11
Nutrition per Serving
- Calories
- 89
- Protein
- 5g
- Carbs
- 11g
- Fat
- 3g
- Fiber
- 1g
- Sugar
- 1g
- Sodium
- 254mg
Ingredients
- 1 Italian chicken (or turkey sausage link, removed from casing)
- cooking spray
- 1/4 cup all purpose flour
- 1 large egg and 1 large egg white (lightly beaten)
- 1/2 cup seasoned bread crumbs
- 1 cup cooked brown rice (hot)
- 1/3 cup shredded mozzarella
- 1/4 cup chopped spinach
- 1 large egg white
- 3 tbsp Pecorino Romano
- 2 tbsp quick marinara sauce (plus more for serving)
Instructions
- Preheat the oven to 400° F. Spray a rimmed baking sheet with cooking spray.
- Place the flour, beaten egg and egg white, and bread crumbs in separate bowls.
- Cook the sausage in a small saute pan, breaking it up as it cooks until cooked through.
- Set aside to cool then place in a small chopper to mince.
- In a medium bowl, combine the rice, sausage, mozzarella, spinach, egg white, pecorino romano cheese, and 2 tbsp marinara sauce mixing well.
- Roll about 1 heaping tablespoon of the rice mixture into a round ball. Roll the ball in the flour, then the egg, and then the bread crumbs, shaking off any excess at each step.
- Place the breaded rice ball on the prepared baking sheet.
- Repeat with the remaining rice mixture until it has all been used up.
- Bake the balls for 8 minutes, turn over, and bake for another 8 minutes, until they are a crisp golden brown.
- Let the rice balls cool before serving, and serve with hot marinara sauce for dipping.