Crunchy meatballs

 
                             Crunchy Meatballs
 
 Recipe By     : La Estancia B & B Inn, Phoenix, AZ
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Appetizers                       Hors d'Oeuvres
                 Hot
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         ---Meatballs---
      1/2  pound         uncooked shrimp, cut up -- shelled and deveined
      1/2  pound         uncooked pork sausage
      1/2  cup           chopped celery
      1/4  cup           chopped green onions
    1      8 oz can      chopped water chestnuts
    2                    eggs -- slightly beaten
    1      tablespoon    soy sauce
      1/4  cup           soft bread crumbs
      1/2  teaspoon      salt
      1/4  teaspoon      pepper
                         ---Dipping Sauce---
      1/2  cup           fat-free sour cream
      1/2  cup           mango chutney
      1/2  teaspoon      curry powder
      1/4  cup           dry white wine
      1/4  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
 slightly 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.
 
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 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)