*  Exported from  MasterCook  *

                            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)