easy baked arancini by Sneaky Veg

Easy baked arancini with tomato dipping sauce

These easy baked arancini, or rice balls, are the perfect use for leftover risotto. They’re so delicious and 100% kid approved - we love them dipped in a tomato sauce.
Course Lunch
Cuisine Italian
Keyword baked arancini
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6


For the arancini

  • 500 g leftover risotto
  • Handful of mozzarella or dairy free alternative shredded
  • Small bowl of cornflour
  • Small bowl of milk I use oat milk
  • Small bowl of breadcrumbs I used panko

For the tomato dipping sauce

  • 2 tbsp olive oil
  • 1 onion chopped
  • 2 cloves garlic crushed
  • 400 g tin of chopped tomatoes
  • 1 tsp dried oregano
  • 1 tbsp balsamic vinegar
  • Juice of half a lemon
  • salt and pepper to taste
Metric - US Customary


To make the arancini

  1. Preheat the oven to 180°C (fan)/200°C/gas mark 6. Line a baking tray with non-stick baking paper.
  2. Using your hands take a golf ball sized handful of risotto out of the bowl and squash together with the palms of your hands.
  3. Make a hole in the centre and push in some mozzarella, closing the hole when you’re done.
  4. Roll in the cornflour, the milk and finally the breadcrumbs.
  5. Place on the prepared baking tray and repeat with the remaining risotto.
  6. Bake in the pre-heated oven for 15-20 minutes until golden brown.

To make the dipping sauce

  1. While the arancini are baking make the sauce. Heat the olive oil in a medium saucepan and sauté the onion until soft.
  2. Add the garlic, stir and cook for one minute. Add the remaining ingredients and stir well.
  3. Bring to the boil then reduce to a simmer and cook until thickened slightly.
  4. Serve the arancini warm with the dipping sauce on the side. If serving for children allow them to cool as the cheese inside gets very hot.