Curried meatballs

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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