curried meatballs
- Categories
- Appetizers
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| 1½ pounds | Ground beef |
| 1 cup | Dry bread crumbs |
| ½ cup | Almonds, (chopped fine) |
| 2 | Eggs |
| 16 ounces | Can water chestnuts drained and chopped fine |
| 1 tablespoon | Soy sauce |
| 2 | Cloves garlic minced |
| Cornstarch | |
| ¾ cup | Sugar |
| ¼ cup | Soy sauce |
| ½ cup | White wine vinegar |
| 2 tablespoons | Cornstarch |
| ½ teaspoon | Ginger |
| ½ cup | Water |
| 14 ounces | Can pineapple chunks drained (reserve liquid) |
| 2 teaspoons | Curry powder |
MEATBALLS
SAUCE
Meatballs:
Mix all ingredients, except the cornstarch. Form into 1" diameter balls. Roll in cornstarch and refrigerate for several hours. When ready to use fry in oil until well done.
Sauce:
Dissolve cornstarch in water. Mix all ingredients, except pineapple, in a sauce pan. Add pineapple juice to taste. Bring to a boil, stirring constantly, for 2 ~ 3 minutes. Add pineapple chunks and pour over cooked meatballs. Serve hot in a chafing dish with toothpicks.
Sharon Bailly
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