Curried Meatballs
Description
This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors
Curried Meatballs
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
Continue to:
Related Recipes:
- Empanaditas
- Goan Ginger-Scented Tomato & Cabbage Soup
- Carrot Slaw with Cashews
- Kwitiaow Phad Thai (Thai-Fried Noodles and Sauce)
- Fresh Vegetable Pizza
- Date Hasoret
My Books
