Baked Sweet Potato Arancini Italian Rice Balls Vegan Recipes

BAKED SWEET POTATO ARANCINI (ITALIAN RICE BALLS) VEGAN

Steps:

• Filling:.
• Peel, chop and cook sweet potato in microwave until soft. About 6 minutes. Mash until creamy.
• Meanwhile, combine all other filling ingredients in a food processor until smooth.
• Stir together well.
• Using your hands, form into 24 1-inch sized balls and place on cookie sheet lined with parchment paper.
• Place in freezer to cool to make them easier to handle.
• Risotto:.
• Saute onion in large saucepan until tender. Add garlic.
• Add the dry rice and stir constantly for 2 minutes.
• Add the white wine stir until absorbed.
• Add the broth 1/2 cup at a time. Waiting until fully absorbed between each addition. The entire process takes about 15-20 minutes. Season as desired.
• Assembly:.
• Take a frozen filling ball and wrap the risotto around it by rolling in your hands. Then roll in breadcrumbs and place on parchment lined cookie sheet.
• Can be frozen at this point.
• Otherwise spritz with olive oil and bake at 400F for about 30 minutes.
• Serve with marinara sauce.

POTATO RICE BALLS

Steps:

• Preheat oven to 425 degrees.
• Combine the first 5 ingredients with clean hands. Form into balls and roll in bread crumbs pressing in to coat the balls.
• Place on a olive oil spayed cookie sheet pan. Lightly spray the tops of the balls.
• Place in oven and bake 10 minutes. Flip and bake 10 more minutes.
• Remove and enjoy as is or drizzle olive oil over them, or dip in to your favorite tomato sauce.