Crunchy meatballs

Yield: 1 Servings

Measure Ingredient
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 teaspoon Salt
¼ teaspoon Pepper
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 (

Recipe by: La Estancia B & B Inn, Phoenix, AZ Posted to recipelu-digest by "Crane C. Walden" <cranew@...> on Mar 6, 1998

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