Arancini have a reputation for being a whole production — deep frying, standing over a pot of hot oil, the works. But honestly? I’ve been making a baked version in my toaster oven for years and it delivers the same crispy exterior and gooey center without any of that hassle.
The trick is going hot and fast: 425°F, a good brush of olive oil on the panko coating, and turning them once halfway through so they brown evenly. If your toaster oven has a convection fan, definitely run it. You’ll get a noticeably better crust. If you don’t already have a toaster oven with convection, it’s worth looking into — the difference in results is hard to overstate, especially for anything breaded.
The filling here is sun-dried tomato, fresh basil, and Parmesan mixed right into the rice, with a cube of fresh mozzarella tucked into the center of each ball. That middle cube melts completely during baking. When you bite in, there’s this little pull of cheese that’s — look, it’s just really good. Serve them with warm marinara for dipping and they disappear embarrassingly fast. I’d put out about three per person as an appetizer, though I’ve definitely eaten six as dinner.
You’ll want a small toaster oven baking sheet with a rim so the balls don’t roll around. Parchment paper on the tray is non-negotiable — the panko will stick and burn otherwise. Other than that, this is a pretty forgiving recipe. Day-old rice from the fridge, a little mise en place, and you’re basically there.
Toaster Oven Crispy Mozzarella-Stuffed Roasted Tomato and Basil Arancini Bites
Crispy on the outside, gooey in the middle — these little risotto balls are stuffed with fresh mozzarella and baked in the toaster oven until golden. A real crowd-pleaser that's way easier than it sounds.
Ingredients
For the arancini
For serving
Instructions
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Preheat your toaster oven to 425°F. Line the toaster oven tray or a small rimmed baking sheet with parchment paper and set aside.
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In a medium bowl, combine the cooked rice, Parmesan, the first beaten egg, sun-dried tomatoes, chopped basil, garlic powder, salt, and pepper. Mix it all together with a fork — or just your hands — until it holds together when you squeeze a small clump. If it feels too wet to shape, give it 5 minutes in the fridge.
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Set up a little breading station: one small bowl with the second beaten egg, one with the panko. Keep the mozzarella cubes nearby.
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Scoop about 2 tablespoons of the rice mixture into your palm and flatten it slightly. Press a cube of mozzarella into the center and close the rice firmly around it. Roll it into a ball. This part takes maybe a minute per ball once you get into a rhythm. You should get about 12.
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Dip each ball in the beaten egg, then roll in panko, pressing gently so it sticks. Place them on the lined baking sheet, spacing them apart so they're not touching.
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Drizzle or lightly brush each ball with olive oil. This is what gets them actually golden instead of just pale and sad.
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Bake at 425°F for 18 to 22 minutes, turning the balls once at the halfway point. They're done when the outside is deep golden brown and you can see (or hear) a little sizzle. The exact time depends on your toaster oven — mine runs hot, so 18 minutes is usually enough.
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Let them sit for 2 minutes before serving. The mozzarella inside will be molten right out of the oven and you will absolutely burn your mouth if you skip this step. Serve with warm marinara, a pinch of flaky salt, and some torn basil on top.
Notes
Day-old rice is genuinely better here — freshly cooked rice is too wet and the balls fall apart. If you're making this with leftover rice from the fridge, you're already ahead. You can form the balls up to 24 hours in advance and keep them covered in the fridge; just bread and bake when you're ready. The panko coating gets a little less crispy if you bread them too far ahead. Don't skip the olive oil drizzle — it makes a real difference. If your toaster oven has a convection setting, use it; you'll get better browning in about 16 minutes instead of 20.
Nutrition
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Written by
Emma is a home cook who loves coaxing big flavor out of a toaster oven — from crispy roasted vegetables to easy weeknight dinners and sweet treats. She develops and tests Toastera's recipes for small-appliance kitchens.
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