Ham and rice balls
4 servings
Ingredients
| Quantity | 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 |
Directions
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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