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Print this Recipe    Curry Meatballs

Curried Meatballs

1 1/2 lb ground beef
1/2 cup almonds, chopped fine
2 - 8 oz cans water chestnuts, drained and chopped fine

1 cup dry bread crumbs
2 eggs
1 T soy sauce
2 cloves garlic minced
cornstarch

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

3/4 cup sugar
1/2 cup white wine vinegar
1/2 tsp ginger
14 oz can pineapple chunks drained (reserve liquid)

1/4 cup soy sauce
2 T cornstarch
1/2 cup water
2 tsp curry powder


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.

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