Ham & rice balls

Yield: 4 Servings

Measure Ingredient
1 cup Long-grain rice;cook,no salt
1 cup Cooked ham; bite-sized
\N \N Salad oil
1 medium Celery rib; chop fine
1 small Onion; chop fine
6 ounces Fontina cheese; shredded
⅓ cup Frozen peas; thawed
2 tablespoons Parmesan
1 tablespoon Parsley; chopped
½ teaspoon Salt
½ teaspoon Pepper
½ cup Dried bread crumbs
1 large Egg
14 ounces Jar diavolo or marinara sauce


In processor blend ham until ground. In 2tb hot oil, coook celery and onion until very tender. Remove skillet from heat; stir in cooked rice, ham, fontinia, peas, Parmesan, parsley, salt and pepper. Divide rice mixture into 12 equal portions. With hands, shape into a ball.

On waxed paper, place bread crumbs. In pie plate, beat egg. Dip balls in egg, then into crumbs to coat. Wipe skillet clean. In same skillet in ½ c hot oil, cook balls, turning frequently, until evenly browned and heated through, about 15 minutes. To serve, heat sauce until hot. Serve rice balls with sauce. (wrv)

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