Crunchy Meatballs recipeThis article was published by: Matthew
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Recipe introIntroducing the delectable recipe for Crunchy Meatballs! These mouthwatering meatballs are a perfect blend of juicy ground meat, aromatic herbs, and a crispy outer coating that adds a delightful crunch to every bite. With just a few simple steps, you can whip up these irresistible meatballs in no time. Whether served as an appetizer or as a main course, these crunchy meatballs are sure to please even the pickiest eaters. Get ready to indulge in a flavorful and satisfying dish that will leave you craving for more!
Keywords: Crunchy, Meatballs, Recipe, Juicy, Aromatic
Crunchy meatballs details
Ruth’s recipe won semifinalist in Jones Dairy farm B&B recipe contest Aug. ’97. Hors d’oeuvres category.
- 1/2 pound uncooked shrimp, shelled, deveined, cut up
- 1/2 pound uncooked pork sausage
- 1/2 cup chopped celery
- 1/4 cup green onions, chopped
- One 8-ounce 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
- Sauce For Dipping:
- 1/2 cup fat-free sour cream
- 1/2 cup mango chutney
- 1/2 teaspoon curry
- 1/4 cup dry white wine
- 1/4 teaspoon grated gingerroot
Preheat oven to 350 degrees. In food processor, put all of 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 chafing dish to keep warm.
Prepare dipping sauce by placing all ingredients in food processor and pulsing several times. Serve with meatballs and toothpicks. Makes approximately 1 cup of sauce.
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