Ingredients for Italian Sausage Rice Balls With Marinara Sauce Ragu
- Brown Rice
- Cooked Italian Sausage
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 2 medium sweet potatoes, peeled and diced
- 2 tablespoons tomato paste
- Dried Basil
- Dried Oregano
- 2 cloves garlic, minced
- Whole Wheat Bread Crumbs
- 1 large egg, lightly beaten
- Feta Cheese
- Rag Pasta Sauce
- Parmesan Cheese
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How to Make Italian Sausage Rice Balls With Marinara Sauce Ragu
- Heat olive oil in a large saucepan over medium heat. Add onion and sauté for 2-3 minutes, until softened.
- Add diced sweet potatoes, tomato paste, minced garlic, basil, and oregano to the saucepan.
- Stir well to combine. Cover and cook for 15-20 minutes on low heat, or until sweet potatoes are tender and easily pierced with a fork. Stir occasionally.
- Transfer the sweet potato mixture to a large bowl and let cool completely.
- Once cool, add cooked Italian sausage (removed from casings), 1 cup breadcrumbs, Parmesan cheese, cooked Arborio rice, and beaten egg to the bowl.
- Gently mix with your hands until well combined.
- Preheat oven to 400°F (200°C). Lightly grease a baking sheet.
- Using your hands, shape the mixture into golf ball-sized balls. Roll each rice ball in the remaining breadcrumbs to coat.
- Arrange the rice balls on the prepared baking sheet.
- Bake for 20 minutes, or until golden brown and crispy.
- While the arancini are baking, gently warm the marinara sauce.
- Drizzle the warm marinara sauce over the baked arancini.
- Garnish with extra grated Parmesan cheese and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
43g
Fat
29g
Carbs
28g
