Arancini Balls in Marinara Sauce
Balls of deliciousness using our Pesto-ey Italian-Infused Grains & Rice, filled with mozzarella, coated in Parmesan breadcrumbs and baked in the oven with a simple marinara sauce. Recipe by TodayWeCooked.
Suitable for vegetarians
- 1 x 250g pouch of Pesto-ey Italian-Infused Grains
- 1/2 cup of grated parmesan
- 1 egg and 1 egg white
- 1/2 ball of mozzarella (cut into small cubes)
- 1/4 cup of flour (seasoned with salt and pepper)
- 50g panko breadcrumbs
For the marinara sauce
- 500g of passata
- 1 garlic clove, chopped
- 1 bay leaf
- a small handful of basil, roughly chopped
- 1/2 tsp sugar
- Preheat the oven to 180°. Prepare the grains as per the packet instructions with a dash of water in a pan. Transfer to a mixing bowl. Add the Parmesan, stir and allow to cool for a minute or two before adding the egg white. Stir to combine well
- With damp hands take a spoonful of the grains and flatten into your hand. Then cup your hand to make a bowl shape with the mixture. Put a cube of mozzarella into the middle and shape into a ball by moulding the grains around the cheese adding some more of you need to. Make sure the ball is smooth all the way round. Repeat with the rest of the mixture making 6 balls in total and place in the fridge while you get the next part ready
- Set up three plates. One with flour, one with a beaten egg and one with the panko breadcrumbs. Take a ball and coat with the flour, then the egg and then the panko. Put them on a tray lined with baking paper and drizzle with oil. Place in the middle of the oven and cook for 15-20 minutes or until golden brown, turning over midway
- While they are cooking make the marinara. Heat some oil in a pan and add the chopped garlic and a bay leaf. Cook for a few minutes before adding the passata, most of the basil and the sugar. Leave to thicken.
- When everything is ready, spoon a little of the marinara onto the plate and place the arancini balls on top. Serve with a dressed rocket salad and a sprinkling of parmesan and basil
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