Ham & Rice Balls

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.