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 |
MEATBALLS
DIPPING SAUCE
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