Curried meatballs

Yield: 1 Servings

Measure Ingredient
1½ pounds Ground beef
1 cup Dry bread crumbs
½ cup Almonds, (chopped fine)
2 \N Eggs
16 ounces Can water chestnuts drained and chopped fine
1 tablespoon Soy sauce
2 \N Cloves garlic minced
\N \N 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




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.

Sharon Bailly

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