Melty Mozzarella–Stuffed Arancini Board
with Marinara & Garlic Aioli | 2–4 servings
- Milk
- Eggs
- Wheat
Our version of this labor of love is a whole lot easier than the original (no need to make risotto, chill overnight, then deep fry!). But even though we’ve cut the time it takes, your guests will absolutely feel the love when they bite into this molten, crispy treat. Creamy, peppery rice is stuffed with mozzarella, formed into balls, rolled in light, buttery panko, then baked til crisp and golden brown on the outside, melty on the inside. If that isn’t enough, you’ll seal the deal with creamy garlic aioli and tangy marinara sauce dippers!
Ingredients
6 tablespoon
Cream Cheese
(Contains: Milk)
¾ cup
Jasmine Rice
2 unit
Mushroom Stock Concentrate
1 tablespoon
Tuscan Heat Spice
¼ ounce
Parsley
1 clove
Garlic
4 ounce
Fresh Mozzarella
(Contains: Milk)
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 cup
Panko Breadcrumbs
(Contains: Wheat)
1 tablespoon
Cornstarch
1 tablespoon
Flour
(Contains: Wheat)
5 ounce
Marinara Cup
Not included in your delivery
Salt
Pepper
2 tablespoon
Butter
(Contains: Milk)
Nutrition Values
Cooking Steps
Adjust rack to top position and preheat oven to 450 degrees. Bring cream cheese to room temperature. In a small pot, combine rice, 1¼ cups water, half the stock concentrates, half the Tuscan Heat Spice, and a pinch of salt. Bring to a boil, then reduce to a gentle simmer; cover and cook until tender, 15-18 minutes. Transfer rice to a large bowl. Spread out in an even layer up the sides of the bowl. Place bowl in the refrigerator or freezer until cooled, 5-10 minutes.
Meanwhile, pick parsley leaves from stems; finely chop leaves. Peel and mince or grate garlic. Dice mozzarella into ½-inch pieces (10-12 pieces total). In a small bowl, combine mayonnaise, 1 tsp water, a pinch of parsley, salt, pepper, and as much garlic as you like.
Melt 2 TBSP butter in a medium pan over medium heat. Add panko and toast, stirring occasionally, until lightly browned, 4-5 minutes. Transfer to a medium bowl.
To bowl with cooled rice, add softened cream cheese, cornstarch, flour, remaining stock concentrate, remaining Tuscan Heat Spice, ¼ cup toasted panko, and 1 tsp salt. Mix until thoroughly combined.
Form rice mixture into 10-12 1½-inch balls. Using your thumb, make a deep indentation in each ball. Divide mozzarella pieces between the centers of each ball, then pinch closed around cheese. Roll arancini in bowl with remaining toasted panko until evenly coated.
Arrange arancini on a baking sheet. Bake on top rack until lightly browned and warmed through, 15-18 minutes. (It’s ok if some cheese leaks out!) AIR FRYER ALTERNATIVE: Coat an air fryer basket with cooking spray; arrange arancini side by side in basket. Coat tops of arancini with cooking spray. Air fry at 375 degrees until golden brown, turning halfway through, 15-20 minutes. Work in batches if necessary.
Place marinara in a second small microwave-safe bowl; cover with plastic wrap. Microwave until warmed through, about 30 seconds. Arrange arancini on a serving platter or board with bowls of marinara and aioli on the side for dipping. Garnish arancini and sauces with remaining parsley and serve family style.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: Fans loved the seasoned rice and melty mozzarella center, though many found the overall flavor mild or bland without extra seasoning. The garlic aioli and marinara were crowd favorites — consider doubling the aioli for dipping.
- Ease of prep: This recipe takes significantly more time and effort than a typical appetizer — plan for 60–90 minutes and expect multiple pots and a messy workspace.
- Suggestions: Skip or reduce the Tuscan Heat Spice if you prefer a more neutral flavor; some found it overpowering, while others loved it. Add an egg to the rice mixture to help the balls hold together better, and make the balls slightly smaller for easier stuffing and more even cooking.
- Leftovers: These reheat nicely and work well for a special-occasion snack or movie night — just don't expect a quick weeknight bite 🎉.
- Texture: The rice mixture can turn sticky and hard to shape; cooling it thoroughly and oiling your hands before forming the balls makes the process much easier.
Reviews from our home cooks
Flavor was amazing, I ended up making more small orange size balls than tangerine, so I ended up with 7 1/2 Arancini. I appreciated the extra marinara sauce, however only one was needed. My family preferred the garlic aioli, which I supplemented more Dukes mayo and some roasted garlic paste to make extra. It was delicious!
Loved these. Heck we would eat the seasoned rice without the mozzarella. These were meaty and creamy, as well as crunchy and seasoned excellently. Needs to be a menu option more often
Very difficult for me to make, lol, but tasted good once I was done. I used the air fryer. Great portions of the fresh moz and parsley. I had some leftover.
I've made these once with the Tuscan heat spice & once without it, & I have to say it's much better without it. I hope you have these again soon.
Messy to prepare but fun to make, and the arancini turned out well. Not a fan of the raw-garlic and mayonnaise aioli, but that's just me.
Tasty and a different spin on cooking; thanks! If I do this again I think might include egg in the rice mixture. It fell apart and leaked cheese while cooking- even though I stopped cooking after 8 minutes and rerolled the ones which were leaking cheese. I bet cheese stuffed meatballs would be great!!! Even cheese stuffed rice balls but DEEP FRIED! OH MY!!!
I think the Tuscan spice should be avoided and maybe have the mozzarella melted in with the rice and try a more authentic Italian Arancini recipe... The Tuscan spice didn't do it for me in this one.
Outstanding aioli! Swapped out the mushroom flavor (ew!) for chicken. I dare to say there's too many for a single meal. We're having this again tomorrow! Made a total of 12 arancini.
Such good comfort food. Wish it had more aioli with it, especially since the aioli is better the longer the ingredients are combined.
These were kind of hard to make. My hands got so sticky I had trouble forming them and wish I'd been advised to oil my hands first. Although less traditional for arancini I would have preferred block mozzarella instead of fresh here for the creamier flavor. Finally the seasoning made them taste like Italian sausage which was weird and a little off putting since they have no meat in them.
