Recipe - Curried Meatballs

MEATBALLS
1 One half pound Ground beef
1 cup Dry bread crumbs
One half cup Almonds, (chopped fine)
2 Eggs
16 ounce Can water chestnuts drained
and chopped fine
1 tablespoon Soy sauce
2 Cloves garlic minced
Cornstarch

SAUCE
Three fourths cup Sugar
One fourth cup Soy sauce
One half cup White wine vinegar
2 tablespoon Cornstarch
One half teaspoon Ginger
One half cup Water
14 ounce Can pineapple chunks
drained (reserve liquid)
2 teaspoon 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini