| 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"
<DEBKUHNEN@classic.msn.com> on Dec 29, 97
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