Low Sodium Classic Italian Arancini Balls

Elevate your appetizer game with these Low Sodium Classic Italian Arancini Balls—crispy, golden spheres of perfection that bring all the indulgent flavors of traditional Italian street food without the excess salt. Crafted from creamy Arborio rice infused with low-sodium vegetable broth and rich Parmesan, these arancini encase a gooey core of melty mozzarella cheese. Each bite features a crunch from a panko and parsley coating, perfectly pan-fried to a golden hue in heart-healthy olive oil. Ideal for anyone watching their sodium intake, this recipe maintains authentic Italian flair while being a heart-smart choice. Serve these irresistible arancini with a zesty low-sodium marinara dipping sauce for a crowd-pleasing appetizer or a satisfying snack. Perfect for entertaining or as a fun family dinner treat!

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

Ingredients

• 1 cup Arborio rice
• 3 cups Low-sodium vegetable broth
• 2 tablespoons Unsalted butter
• 0.5 cup Yellow onion, finely chopped
• 0.5 cup Parmesan cheese, grated
• 4 ounces Mozzarella cheese, cut into small cubes
• 2 Eggs
• 1 cup All-purpose flour
• 1 cup Panko breadcrumbs
• 1 cup Olive oil
• 0.25 teaspoon Black pepper
• 2 tablespoons Fresh parsley, finely chopped

Directions

Step 1

In a saucepan, bring the low-sodium vegetable broth to a gentle simmer.

Step 2

In a separate large pot, melt the unsalted butter over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.

Step 3

Add the Arborio rice to the onions and cook, stirring frequently, for about 2 minutes to lightly toast the rice.

Step 4

Begin adding the simmering vegetable broth, 1/2 cup at a time, to the rice. Stir continuously until the broth is absorbed before adding more. Repeat this process until the rice is cooked through and creamy, about 18-20 minutes.

Step 5

Remove the rice from heat. Stir in the grated Parmesan cheese and black pepper, then spread the mixture onto a baking sheet to cool completely.

Step 6

Once cooled, scoop a tablespoon of rice in your hand, flatten it, and place a cube of mozzarella cheese in the center. Mold the rice around the cheese, forming a ball. Repeat with the remaining rice and cheese.

Step 7

Set up a breading station with three bowls: the first with flour, the second with beaten eggs, and the third with panko breadcrumbs mixed with chopped parsley.

Step 8

Roll each rice ball in flour, dip in the beaten eggs, and then coat with the panko mixture, pressing gently to adhere.

Step 9

In a large frying pan, heat the olive oil over medium heat until shimmering. Fry the arancini in batches, turning occasionally, until golden brown on all sides, about 4-5 minutes per batch.

Step 10

Transfer cooked arancini to a paper towel-lined plate to drain excess oil.

Step 11

Serve the arancini warm with your favorite low-sodium marinara sauce for dipping.

Nutrition Facts

Serving size	(1678.6g)

Amount per serving	% Daily Value*
Calories	3840.7

Total Fat 297.5g	0%
Saturated Fat 76.5g	0%
Polyunsaturated Fat 21.2g
Cholesterol 563.1mg	0%
Sodium 2314.0mg	0%
Total Carbohydrate 208.9g	0%
Dietary Fiber 7.5g	0%
Total Sugars 14.7g
Protein 78.5g	0%

Vitamin D 82IU	0%
Calcium 1204.8mg	0%
Iron 13.0mg	0%
Potassium 1212.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 70.0%

Protein: 8.2%

Carbs: 21.8%