Yield: 1 Servings
|1½ pounds||Ground beef|
|1 cup||Dry bread crumbs|
|½ cup||Almonds, (chopped fine)|
|16 ounces||Can water chestnuts drained and chopped fine|
|1 tablespoon||Soy sauce|
|2||Cloves garlic minced|
|¼ cup||Soy sauce|
|½ cup||White wine vinegar|
|14 ounces||Can pineapple chunks drained (reserve liquid)|
|2 teaspoons||Curry powder|
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.
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.