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Baked Mini Spinach and Sausage Arancini

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.

Total Time: 45

Yield: 11 servings

Course: Appetizer

Cuisine: American

Ingredients

1 Italian chicken (or turkey sausage link, removed from casing)
cooking spray
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
2 tbsp quick marinara sauce (plus more for serving)

Instructions

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.
Bake the balls for 8 minutes, turn over, and bake for another 8 minutes, until they are a crisp golden brown.
Let the rice balls cool before serving, and serve with hot marinara sauce for dipping.

Nutrition

Serving: 2balls, Calories: 89kcal, Carbohydrates: 11g, Protein: 5g, Fat: 3g, Cholesterol: 27mg, Sodium: 254mg, Fiber: 1g, Sugar: 1g

- WW Points: 3

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