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.
The Holidays are right around the corner, so this week I am sharing Holiday recipes to get you in the spirit. I don't know about you, but I love Italian rice balls. They are often deep fried and high in calories so I typically stay away unless I'm making this Sicilian Rice Ball Casserole which turns rice balls into a meal!
I came across a recipe from the Baby&Toddler on the Go Cookbook (which btw is such a great book for feeding young kids) for mini baked brown rice aranci, and adapted them with adult palates in mind and more of the flavors I typically like in a rice ball. This recipe cuts a substantial amount of fat by baking instead of frying and replaces the white rice with brown – but you still get plenty of flavor from the sausage and Pecorino Romano cheese.
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.
Click Here To See The Full Recipe...
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