Quick Baked Sausage Arancinis with Creamy Sriracha Maple Sauce

This traditional Italian appetizer is usually made with leftover risotto, and often uses peas and ham. The ball is then deep fried. This baking method is much cleaner!



¾ C jasmine rice cooked in 1 ½ C water while still hot
3/4 lb. ground mild Italian sausage (can use the spicy version if preferred)
½ C finely grated parmesan cheese (I use a zester so the cheese is light and fluffy. Don’t use the grated parmesan you buy in the stores. It won’t melt the same or be the same consistency.)
2 t Herbs de Provence
¼ C finely chopped Italian flat leaf parsley
2 t kosher salt and ½ t black pepper
¼ C white sweet onion chopped finely
Zest from one large lemon
1 t chili flakes or more if you like spicy
1 ½ C Italian bread crumbs to roll the balls in.
SAUCE: ¾ C mayonnaise, 3 T Sriracha sauce ¼ C real maple syrup. Whisk to combine.


  • Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
  • In a large bowl empty the cooked rice from the pan while still hot. Add the cheese and lemon zest and combine well. Then add the sausage, cheese, onion, salt and pepper, Herbs de Provence seasoning, parsley, lemon zest, and chili flakes. Mix well until all elements are thoroughly combined.
  • Pour the bread crumbs in a wide and shallow bowl. Form the rice/meat mixture into 1 ½ inch balls and set in bread crumbs. Gently roll around and pour crumbs onto balls until balls are thoroughly covered. Tap to release extra crumbs. Then arrange on the sheet with about 1-2 inches between each ball. Bake for about 30 minutes in the middle of the oven. Serve immediately with the sauce and garnish with basil. Note, you can serve these with a marinara sauce which is more traditional!
  • *The jasmine rice is very moist and is the perfect rice for this in lieu of the time consuming Arborio rice.

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