Curried Meatballs



INGREDIENTS:

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

DIRECTIONS:

Meatballs:
  
1. 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:
  
1. 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.



Curried Meatballs