Ham & Rice Balls
Yield
12 servingsPrep
30 minCook
30 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
long grain rice
cooked, no salt |
|
| 1 | cup |
ham
bite-sized pieces |
*
|
| 1 | x |
vegetable oil
|
*
|
| 1 | medium |
celery
stalk, finely chopped |
*
|
| 1 | small |
onions
finely chopped |
|
| 6 | ounces |
fontina cheese
shredded |
|
| ⅓ | cup |
green peas
thawed |
|
| 2 | tablespoons |
Parmesan cheese
|
|
| 1 | tablespoon |
parsley leaves
chopped |
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| ½ | cup |
bread crumbs
dried |
|
| 1 | each |
eggs
large |
|
| 14 | ounces |
marinara sauce
or diavolo |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
long grain rice
cooked, no salt |
|
| 237 | ml |
ham
bite-sized pieces |
*
|
| 1 | x |
vegetable oil
|
*
|
| 1 | medium |
celery
stalk, finely chopped |
*
|
| 1 | small |
onions
finely chopped |
|
| 173.4 | ml/g |
fontina cheese
shredded |
|
| 79 | ml |
green peas
thawed |
|
| 3E+1 | ml |
Parmesan cheese
|
|
| 15 | ml |
parsley leaves
chopped |
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 118 | ml |
bread crumbs
dried |
|
| 1 | each |
eggs
large |
|
| 404.6 | ml/g |
marinara sauce
or diavolo |
|
Directions
In processor blend ham until ground.
In 2tb hot oil, cook celery and onion until very tender.
Remove skillet from heat; stir in cooked rice, ham, fontina, 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 cup 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.
