Baked Mini Spinach and Sausage Arancini Recipe
These mini baked Italian rice balls are made with brown rice, chicken sausage, spinach and mozzarella cheese. Served with some warm marinara sauce, they make the perfect finger foods for the Holiday season or any time you want to serve appetizers.
You can make the filling ahead of time, roll them into balls and refrigerate until you are ready to bake them. I would bread them just before baking.
Baked Mini Spinach and Sausage Arancini
Servings: 11 • Size: 2 rice balls • Points +: 2 pts • Smart Points: 3
Calories: 89 • Fat: 3 g • Protein: 5 g • Carb: 11 g • Fiber: 1 g • Sugar: 1 g
Sodium: 254 mg • Cholesterol: 27 mg
1 Italian chicken (or turkey) sausage link, removed from casing
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
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.
Makes 22 balls.
Keywords: Baked Mini Spinach and Sausage Arancini