This classic Sicilian recipe is often as high in calories as it is in taste, but you can make it in the air fryer— and enjoy it without all the guilt!

287 CALORIES PER SERVING

MAKES 24 balls
SERVING SIZE 4 balls
PREP TIME 60 minutes
COOK TIME 40 minutes
FRYER TEMP 390°

Ingredients:

11⁄2 cups cooked Arborio rice
1⁄4 cup grated Parmesan cheese
1⁄4 cup shredded part-skim mozzarella cheese
1 large egg, beaten
1⁄2 tsp. kosher salt
1⁄4 tsp. freshly ground black pepper
1⁄2 cup seasoned breadcrumbs
1 TB. olive oil
1⁄2 cup panko breadcrumbs

For the sauce:

2 TB. olive oil
1 garlic clove, minced
1 (28 oz.) can crushed tomatoes
1⁄2 tsp. kosher salt

Instructions:

1. In a large bowl, combine the cooked Arborio rice, Parmesan and mozzarella cheeses, egg, kosher salt, black pepper, and seasoned breadcrumbs. Place the rice mixture in the refrigerator for 30 minutes.
2. To make the sauce, place the olive oil in a saucepan and heat on low, then add the minced garlic and sauté for 1 minute. Stir in the tomatoes and kosher salt, then simmer for 20 minutes. Set aside.
3. Set the air fryer to 390°F.
4. In a small bowl, combine the olive oil and panko breadcrumbs. Use clean hands to roll 1 tablespoon of the rice mixture into a small ball, then roll in the panko mixture. Repeat this process with the remaining rice mixture. (Keep your hands wet to help form the balls.)
5. Spray the fryer basket with nonstick cooking spray, then place 5–6 rice balls in the basket and cook for 8 minutes or until golden brown. Repeat this process with the remaining balls.
6. Remove the arancini from the fryer and place on a wire rack. Serve warm with the sauce on the side for dipping.

NUTRITION PER SERVING

Total fat 12g
Saturated fat 3g
Cholesterol 39mg
Sodium 535mg
Carbohydrates 34g
Dietary fiber 3g
Sugars 6g
Protein 9g