Orange/Honey Chicken Balls
- 3 cups chopped cooked chicken
- 1 (8-oz.) can water chestnuts, drained
- 2 green onions, chopped
- 1 egg, beaten
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 cup butter or margarine
- 1 tablespoon cornstarch
- 1 cup orange juice
- 1/8 teaspoon ground allspice
- 2 tablespoons honey
- 2 tablespoons dry white wine
- 1 tablespoon soy sauce
In blender or food processor, combine chicken, water chestnuts, onions, egg, salt and pepper. Process until finely chopped. Preheat oven to 375F (190C). 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 or margarine. 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.