Curried meatballs
Categories: Appetizers
Yield: 1 Servings
1 ½ lb Ground beef
1 c Dry bread crumbs
½ c Almonds, (chopped fine)
2 Eggs
16 oz Can water chestnuts drained and chopped fine
1 tb Soy sauce
2 Cloves garlic minced
Cornstarch
¾ c Sugar
¼ c Soy sauce
½ c White wine vinegar
2 tb Cornstarch
½ ts Ginger
½ c Water
14 oz Can pineapple chunks drained (reserve liquid)
2 ts 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.
Very Yummy
