| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Grains | Ethnic, Meats, Appetizers | 20 | Meatballs | |
INGREDIENTS
| 1 | Egg | |
| 3 | tb | Horseradish |
| 1 | c | Water chestnuts; finely chop |
| 1 | lb | Lean ground meat |
| 1/3 | c | Orange marmalade |
| 1 | Clove garlic; minced | |
| 1/4 | c | Soy sauce |
| 2 | tb | Lemon juice |
| 1/3 | c | Water |
INSTRUCTIONS
NORMA WRENN Mix egg, horseradish, water chestnuts and ground meat; shape into 1-inch balls. Place in baking dish. Bake at 350 degrees for 12 minutes. Combine marmalade, garlic, soy sauce, lemon juice and water in saucepan; bring to a boil. Pour over meatballs; heat thoroughly. Better if made day ahead. Yield 20-25 meatballs. Source: Recipes on Parade: Foreign Foods - Military Officers' Wives Posted to MM-Recipes Digest V4 #337 by "Deborah Kühnen" <[email protected]> on Dec 29, 97
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