Delicious Arancini Balls with the Best Marinara Sauce

Homemade arancini balls are easy and incredibly tasty! Served with a marinara sauce which you can use with everything. A dreamy combination.

delicious-arancini-balls-with-the-best-marinara-sauce-vegan 1

Who knew that arancini balls were so easy to make? Iโ€™ve always loved these deliciously crispy balls of gooey rice and assumed they were tricky to makeโ€“not at all!

Of course, you need to make the risotto first, which is a little time-consuming, but if you have any leftovers when youโ€™re next making your favourite risotto, then make these. In fact, itโ€™s absolutely worth either saving some or making a little extra to roll into these beauties.

I made this batch out of some leftovers from my squash risotto, so thatโ€™s what Iโ€™ve included in the recipe. But you can, of course, make them with your favourite flavourโ€“hereโ€™s a few of mine;
Seasonal Veg Risotto
Beetroot Risotto
Mushroom Pearl Barely Risotto

Once you have your cold Risotto, then all you need to do is create a lovely crunchy, cheesy crumb with breadcrumbs, sesame seeds and nutritional yeastโ€“then roll, fry in a little oil and bake for 10 minutes. Voilaโ€“gooey, cheesy, crispy balls of deliciousness!

I served mine in a simple but delicious marinara sauce. If you donโ€™t have your own favourite recipe already, I think youโ€™ll love thisโ€“a rich yet fresh tomato sauce with a hint of oregano and chilli. Also amazing on pasta or pizza!

delicious-arancini-balls-with-the-best-marinara-sauce-vegan 1a

Delicious Arancini Balls with the Best Marinara Sauce

Homemade arancini balls are easy and incredibly tasty! Served with a marinara sauce which you can use with everything. A dreamy combination.
Prep time: 30 minutes
Cook time: 1 hour
4 servings
5 from 2 votes

Ingredients

For the Risotto (this is enough for two portions of risotto & approx 8 arancini ballsโ€“depending on the size).

  • 1/2 medium organic butternut squash or pumpkin peeled and cut into small cubes
  • 2 medium onions chopped finely
  • 2 tbsp olive oil
  • 4 cloves garlic sliced
  • Small sprig rosemary
  • 1 litre organic veg stock
  • 1 1/2 cups Arborio rice
  • 1 tsp chilli flakes
  • Zest 1 organic lemon
  • Juice 1 lemon
  • Good pinch sea salt
  • Black pepper
  • 4 tsp nutritional yeast

For the marinara sauce

  • 2 tbsp good quality olive oil
  • 1 onionโ€“finely chopped
  • 3 cloves garlic minced
  • 10 very ripe fresh tomatoes chopped or 2 cans organic plumb tomatoes
  • 2 tbsp tomato purรฉe
  • 1/2 tsp dried oregano
  • 1 tsp sea salt
  • Big twist black pepper
  • Pinch chilli flakes optional
  • 1/2 tbsp coconut/brown sugar optional
  • Fresh basil

For the arancini balls

  • 1 cup breadcrumbsโ€“I used a few days old sourdough. Just break up a little and add to your food processor and blitz until you get a fine crumb.
  • 3 tbsp nutritional yeast
  • 1 tbsp sesame seeds
  • Big pinch chilli flakes

Instructions

To make the risotto

  • Add your oil and onion to a wide bottom pan and fry gently on a low heat for around 10 minutes until soft and browning.
  • Peel and de-seed the rest of the squash and chop into small cubes. Add to the pan with the garlic and fry for a further 5 minutes.
  • Add the rice, rosemary and a splash of white wine to the pan and stir thoroughly to combine. Pour in about 400ml of the stock.
  • Turn up the heat a little and then keep adding more stock when the rice has absorbed the liquid. Repeat until the rice is cooked but still has a little bite and the squash is tender. Or for soft gooey rice, cover the pan and allow to sit in the pan with the heat off for a further 5 minutes or so.
  • Add in the zest and juice of your lemon, salt, pepper, chilli flakes and nutritional yeast and stir to combine.

To make the marinara sauce

  • Add your oil and onion to a wide bottom pan and fry gently on a low heat for around 10 minutes until soft and browning. Add the garlic and fry for 30 seconds more.
  • Add the tomatoes, tomato purรฉe and oregano to the pan and cook on a low heat for 25 minutes.
  • Add the salt, black pepper and optional chilli flakes and coconut sugar to the pan and simmer for a further 5 minutes.

To make the arancini

  • Scoop up and squish together a small amount of the Risotto in your hands, then roll them into ballsโ€“not too big or they may break up. Place the balls on a plate ready for rolling.
  • Add the bread crumbs, sesame seeds, nutritional yeast, salt and chilli flakes to a bowl. Mix to combine thoroughly.
  • Add each ball to the mix and roll around to coat. Repeat.
  • Add the olive oil to a large flat bottom frying pan and then add the balls. Fry on a low to medium heat for a few minutes on each side until crispy. You may need to do this in batches. If so, add a little more oil if needed.
  • Remove from the pan and place on a large baking tray.
  • Bake for 10 minutes on Gas Mark 4/180C.
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More Recipes with Risotto Rice, Tomatoes or Butternut Squash

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4 Responses

  1. 5 stars
    Delicious!! Great for dinner guests. I have served this as an appetizer and also as the main dish. Loved by everyone!! Yum!!

  2. 5 stars
    My family LOVE this dish! I usually make the risotto in large batches and we eat it, as it is, early in the week. A couple of nights later, I make arancini balls with the remainder of the risotto. The kids love it when I push a cube of vegan cheese into the centre of each rice ball. I can never make enough; This is such a popular meal! Thanks so much for sharing!

    1. Hi Deborah
      Aww I’m so happy! Its one of my favourites too. I love the idea of popping in some vegan cheese – yum!
      Much love, Niki xxx

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