Ham and rice balls

Yield: 4 servings

Measure Ingredient
1 cup Long-grain rice;cook,no salt
1 cup Cooked ham; bite-sized
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

WALDINE VAN GEFFEN VGHC42A

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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