Title: Curried Meatballs
Categories: Appetizer
Yield: 1 Servings

MEATBALLS
1 1/2	lb	Ground beef
1	c	Dry bread crumbs
1/2	c	Almonds, (chopped fine)
2		Eggs
16	oz	Can water chestnuts drained and chopped fine
1	tb	Soy sauce
2		Cloves garlic minced
		Cornstarch
SAUCE
3/4	c	Sugar
1/4	c	Soy sauce
1/2	c	White wine vinegar
2	tb	Cornstarch
1/2	ts	Ginger
1/2	c	Water
14	oz	Can pineapple chunks drained (reserve liquid)
2	ts	Curry powder

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

previous

next