1 lb. ground chicken or turkey
1 egg, beaten
3 tbsp. finely minced bamboo shoots
3 tbsp. water chestnuts
3 tbsp. green onions and tops
3 tbsp. celery
3 tbsp. parsley
3 tbsp. bean sprouts (opt.)
3 to 4 tbsp. fine bread crumbs
1/2 tsp. nutmeg or ginger
1/2 tsp. paprika and salt
1 tsp. finely minced garlic
2 tsp. lemon juice
2 to 4 tbsp. butter

WINE SAUCE:

3/4 c. dry white wine
1/2 pt. sour cream
2 tsp. each soy sauce and lemon juice

Combine all ingredients except butter. Saute a small amount and adjust seasonings to taste. Chill. Form into 1 inch balls and refrigerate 1 hour. Turning often; saute in butter 7 minutes or until cooked through. Remove to chafing dish. Deglaze pan with wine, bring to boil and cook rapidly to reduce by half. Gradually add sour cream and season with soy sauce and lemon juice. Adjust to taste and pour over chicken balls. Serve with cocktail picks. Makes 4 1/2 to 5 dozen balls.