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 1/2 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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|Serving Size: 1 Serving (326g)|
|Recipe Makes: 4|
|Calories from Fat: 235 (26%)|
|Amt Per Serving||% DV|
|Total Fat 26.1g||35 %|
|Saturated Fat 12.1g||61 %|
|Monounsaturated Fat 8g|
|Polyunsanturated Fat 4g|
|Cholesterol 137.9mg||42 %|
|Sodium 2810.9mg||97 %|
|Potassium 675.1mg||18 %|
|Total Carbohydrate 122.8g||36 %|
|Dietary Fiber 7.3g||29 %|
|Sugars, other 115.5g|
|Protein 45.8g||65 %|
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Calories per serving: 921
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