Baked Farro Mozzarella Arancini
Want healthy homemade arancini? These Italian snacks are low in fat, high in protein, and full of flavor!
Recently I tired farro for the first time. It is an ancient Italian grain. I made a tomato and eggplant risotto type dish, which inspired and motivated me to make farro anancini. Cook the farro separately, saute onions and garlic, mix in the farro and spices, form the farro mixture into balls, bread the arancini, and enjoy with your favorite marinara sauce!
Baked Mozzarella Farro Arancini
Servings 20 Arancini
Ingredients
- 1 cup farro dry
- 2 tbsp butter
- 1 onion diced
- 6 garlic cloves minced
- 1 cup parmesan cheese grated
- 1/4 cup whole milk
- 1 tbsp red crushed pepper flakes
- 1 tbsp dried basil
- 1 tbsp dried oregano
- 3 oz mozzarella cubed
- 1/4 cup flour
- 2 cups breadcrumbs
- 3 eggs
- olive oil spray
- salt
- black pepper
Instructions
- Cook 1 cup farro according to directions.
- Saute onions 5 minutes until softened, add garlic and cook for about 1 more minutes until softened but not browned.
- Remove onions and garlic from heat, and mix in cooked farro.
- Mix in milk, parmesan, red crush pepper, basil, oregano, salt and pepper.
- Let the farro mixture cool for about 15 minutes, until room temperature.
- Scoop about 1/4 cup of the farro mixture and flatten into a patty. Place a mozzarella cube in the center and form into a ball.
- Freeze the balls for about 15 minutes. Pre-heat oven to 375 F.
- Place flour in a bowl, lightly beaten eggs in another bowl, and bread crumbs in a third bowl. Season bread crumbs with salt and pepper.
- Coat the balls with flour, egg, and bread crumbs. Line breaded balls on a baking sheet and spray with olive oil.
- Bake the balls for about 10 minutes, and then flip them. Bake for another 10 minutes, until slightly golden brown.
- Enjoy with your favorite marinara sauce!