04 September 2018

Smoked Salmon and Dill Arancini Balls

arancini balls

By Trish Veitch - Research Chef

Arancini balls are very popular for party hors d'oeuvres and can even be made larger for a main meal. Most recipes contain garlic and onion but here is very tasty recipe that omits those high FODMAP ingredients and are oven baked not fried. They'll quickly become the your new 'Go-To' when entertaining! 

Ingredients:

Serves 4 as a main dish, (2 large balls per serve) OR 24 small balls (Low FODMAP at up to 6 balls)

  • 600ml Chicken stock (use Massel's Low FODMAP Certified stock OR see recipe here)
  • 200ml dry white wine
  • 1 Tbsp. garlic infused olive oil
  • 2 Tbsp. olive oil 
  • 240g Aborio rice
  • 1 bunch green section of spring onions
  • 50g green olives, stone removed and finely chopped
  • 1/4 cup corn (maize) flour
  • 100g cold smoked salmon pieces, finely chopped
  • 140g grated mozzarella cheese
  • 2 Tbsp fresh dill, finely chopped
  • 1 heaped Tbsp. horseradish (condiment) 
  • 2 small eggs
  • Polenta - enough to coat eat ball OR Use low FODMAP bread crumbs
  • Olive oil spray to coat the balls for baking

Method: 

  1. Combine the stock with wine and bring to the boil, reduce to a bare simmer.
  2. In a separate large pot add both oils and sauté rice and green onion tops for about 5 minutes.
  3. Ladle the hot stock and wine into the rice mixture, after each ladle, stir until liquid is absorbed and repeat. You should be stirring constantly for about 20 minutes until the rice is al dente. 
  4. Remove from heat and cover with a lid for 5 minutes. 
  5. Add the olives, horseradish, cheese, dill, flour and salmon. Stir well and leave to cool, stirring occasionally.
  6. When lukewarm, stir through the 2 eggs and leave to chill completely. 
  7. Preheat oven to 200oC (fan-forced) and line a tray with baking paper. 
  8. When cool, roll into 24 small balls (or 8 large) and roll in the polenta or breadcrumbs
  9. Place the balls on the tray and spray well with oil. 
  10. Bake in the oven for about 20 minutes or until golden brown. Cool slightly and sit on absorbent paper before serve. 
Tips:

  • These balls can be frozen after baking, just defrost and reheat in the oven! 
  • For a main meal, serve with a squeeze of lemon juice and a lovely low FODMAP salad 


Nutrition info per serve - 3 small balls
Energy 1590kJ
Protein 16.2g
Fat 16.5g
- Saturated Fat 4.7g
Carbohydrates 36g
- Sugars 2.9g
Fibre 2.5g
Sodium 357mg
FODMAPs LOW
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