MEATBALLS
1/2 lb Uncooked shrimp, cut up, shelled and deveined
1/2 lb Uncooked pork sausage
1/2 cup Chopped celery
1/4 cup Chopped green onions
1 can (8 oz) chopped water chestnuts
2 Eggs, slightly beaten
1 tbsp Soy sauce
1/4 cup Soft bread crumbs
1/2 tsp Salt
1/4 tsp Pepper
DIPPING SAUCE
1/2 cup Fat-free sour cream
1/2 cup Mango chutney
1/2 tsp Curry powder
1/4 cup Dry white wine
1/4 tsp Grated ginger root
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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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