DO THEY STILL MAKE PARTY BALLS RECIPES

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RISOTTO BALLS (ARANCINI) RECIPE: HOW TO MAKE IT



Risotto Balls (Arancini) Recipe: How to Make It image

My Italian grandma made these risotto balls for me. I still request them when I visit her, and so do my children. These can be made ahead of time and frozen. They are also delicious served as a vegetarian main course with a salad. —Gretchen Whelan, San Francisco

Provided by Taste of Home

Categories     Appetizers

Total Time 60 minutes

Prep Time 35 minutes

Cook Time 25 minutes

Yield about 3 dozen.

Number Of Ingredients 7

1-1/2 cups water
1 cup uncooked arborio rice
1 teaspoon salt
2 large eggs, lightly beaten
2/3 cup sun-dried tomato pesto
2 cups panko bread crumbs, divided
Marinara sauce, warmed

Steps:

  • Preheat oven to 375°. In a large saucepan, combine water, rice and salt; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 18-20 minutes. Let stand, covered, 10 minutes. Transfer to a large bowl; cool slightly. Add eggs and pesto; stir in 1 cup bread crumbs., Place remaining bread crumbs in a shallow bowl. Shape rice mixture into 1-1/4-in. balls. Roll in bread crumbs, patting to help coating adhere. Place on greased 15x10x1-in. baking pans. Bake until golden brown, 25-30 minutes. Serve with marinara sauce.

Nutrition Facts : Calories 42 calories, FatContent 1g fat (0 saturated fat), CholesterolContent 10mg cholesterol, SodiumContent 125mg sodium, CarbohydrateContent 7g carbohydrate (1g sugars, FiberContent 0 fiber), ProteinContent 1g protein. Diabetic Exchanges 1/2 starch.

RISOTTO BALLS (ARANCINI) RECIPE: HOW TO MAKE IT



Risotto Balls (Arancini) Recipe: How to Make It image

My Italian grandma made these risotto balls for me. I still request them when I visit her, and so do my children. These can be made ahead of time and frozen. They are also delicious served as a vegetarian main course with a salad. —Gretchen Whelan, San Francisco

Provided by Taste of Home

Categories     Appetizers

Total Time 60 minutes

Prep Time 35 minutes

Cook Time 25 minutes

Yield about 3 dozen.

Number Of Ingredients 7

1-1/2 cups water
1 cup uncooked arborio rice
1 teaspoon salt
2 large eggs, lightly beaten
2/3 cup sun-dried tomato pesto
2 cups panko bread crumbs, divided
Marinara sauce, warmed

Steps:

  • Preheat oven to 375°. In a large saucepan, combine water, rice and salt; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 18-20 minutes. Let stand, covered, 10 minutes. Transfer to a large bowl; cool slightly. Add eggs and pesto; stir in 1 cup bread crumbs., Place remaining bread crumbs in a shallow bowl. Shape rice mixture into 1-1/4-in. balls. Roll in bread crumbs, patting to help coating adhere. Place on greased 15x10x1-in. baking pans. Bake until golden brown, 25-30 minutes. Serve with marinara sauce.

Nutrition Facts : Calories 42 calories, FatContent 1g fat (0 saturated fat), CholesterolContent 10mg cholesterol, SodiumContent 125mg sodium, CarbohydrateContent 7g carbohydrate (1g sugars, FiberContent 0 fiber), ProteinContent 1g protein. Diabetic Exchanges 1/2 starch.

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