Recipe - Crunchy Meatballs

MEATBALLS
One half pound Uncooked shrimp; cut up,
shelled and deveined
One half pound Uncooked pork sausage
One half cup Chopped celery
One fourth cup Chopped green onions
1 cn (8 oz) chopped water
chestnuts
2 Eggs; slightly beaten
1 tablespoon Soy sauce
One fourth cup Soft bread crumbs
One half teaspoon Salt
One fourth teaspoon Pepper

DIPPING SAUCE
One half cup Fatfree sour cream
One half cup Mango chutney
One half teaspoon Curry powder
One fourth cup Dry white wine
One fourth 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
1inch 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 recipeludigest by "Crane C. Walden" cranew@foothill.net on Mar
6, 1998