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 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 36 meatballs and 1 cup of sauce.