Shelly's Recipe

ORANGE AND HONEY MEATBALLS

Category: Meatballs

3 cups chopped cooked chicken
1 (8-oz) can water chestnuts, drained
2 green onions, chopped
1 egg, beaten
1/2 tsp salt
1/8 tsp pepper
1/4 cup butter or margarine
1 tbsp cornstarch
1 cup orange juice
1/8 tsp ground allspice
2 tbsp honey
2 tbsp dry white wine
1 tbsp soy sauce

Preheat oven to 375. In blender or food processor, combine chicken, water chestnuts, onions, egg, salt and pepper. Process until finely chopped. Shape chicken mixture into 1-inch balls. Arrange on an ungreased baking sheet with raised sides. Bake 15 to 20 minutes in preheated oven or until firm.

In a small saucepan, melt butter or margarine. In a small bowl, stir cornstarch into orange juice until dissolve; stir into melted butter. Stir in allspice, honey, wine and soy sauce. Cook and stir over low heat until slightly thickened and translucent.

To serve, dip warm meatballs into warm sauce. Makes about 60 appetizer servings.