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
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---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)
