Yield: 1 Servings
|½ pounds||Uncooked shrimp; cut up, shelled and deveined|
|½ pounds||Uncooked pork sausage|
|½ cup||Chopped celery|
|¼ cup||Chopped green onions|
|1 can||(8 oz) chopped water chestnuts|
|2 \N||Eggs; slightly beaten|
|1 tablespoon||Soy sauce|
|¼ cup||Soft bread crumbs|
|½ cup||Fat-free sour cream|
|½ cup||Mango chutney|
|½ teaspoon||Curry powder|
|¼ cup||Dry white wine|
|¼ teaspoon||Grated ginger root|
Preheat oven to 350° F.
In a food processor, put all of the meatball ingredients and pulse until finely chopped. Be careful not to over pulse to pureed state. Shape into 36 1-inch meatballs. Place on broiler pan and bake 18 minutes, or until silightly browned. Place in a chafing dish to keep warm.
Prepare dipping sauce by placing all ingredients in a food processor and pulsing several times. Serve with meatballs and toothpicks. Makes about 1 cup of sauce.
NOTES : Note: Recipe won semifinalist in Jones Dairy Farm B&B recipe contest, August, 1997. >From 1st Traveler's Choice Internet Cookbook (www.virtualcities.com)
Recipe by: La Estancia B & B Inn, Phoenix, AZ Posted to recipelu-digest by "Crane C. Walden" <cranew@...> on Mar 6, 1998