Curried meatballs
1 Servings
Ingredients
| Quantity | 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 |
Directions
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