Faux Arancini Balls

I fell in love with Arancini balls just a few years ago at a small Italian restaurant on the coast. They're the perfect way to shake up your mozzarella stick boredom.

I remember Googling them as I was reading the menu because I didn't know what they were. My life was changed forever. If you look for recipes online you'll find you'll typically need these basic ingredients: white rice, mozzarella cheese, and breadcrumbs.

After about nine months of low-carb living, I started craving some crunchy, cheesy arancini ball goodness. Hearts of Palm are my go-to for a low-carb replacement and it worked perfectly for this dish too.

I made a large batch to use an entire can of Palmini rice. This yielded 10 arancini balls. These can be cooked from frozen for a quick snack or side dish, so have a freezer-safe bag or container available.

Tip: Using whole milk mozzarella will yield the perfect cheese pull when indulging in this treat! You can use any mozzarella, but I always have string cheese on hand for snacking. Serve with your favorite tomato sauce for dipping.

1 can Palmini riced hearts of palm

2 oz cream cheese

1/4 cup heavy cream

1/2 cup grated parmesan cheese

2 tbsp butter

1/2 tsp granulated onion

3/4 tsp granulated garlic

Pinch of salt

2 sticks whole milk mozzarella string cheese cut into 20 pieces

1 scoop protein powder

2 cups pork rind crumbs

1 egg

Cook riced HOP on medium heat in butter for 3-4 minutes to release excess moisture. Add onion, garlic, salt, heavy cream, and cream cheese, mix until completely melted and combined. Remove from heat and add parmesan cheese. Taste and adjust seasoning as desired. Spread mix on a sheet pan lined with parchment paper and cool in the refrigerator for at least one hour.

Cut or scoop cooled HOP mixture into 10 flat patties. Add 2 mozzarella pieces to one patty and form into a solid ball ensuring no mozzarella is exposed. Place on tray. Freeze for 10 minutes to reset. While setting, prepare a breading station with single bowls.

Roll each ball in protein powder, followed by egg wash, and finally pork rind crumbs, pressing firmly to stick.

Fry at 350 Degrees F for 4-5 minutes or until golden brown and crispy.