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Curried Meatballs
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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Curried Meatballs

Date Added: June 18, 2022


1 1/2 Pounds Ground Beef lean
1 Cup Dry Bread Crumbs seasoned
1/2 Cup Almond (chopped fine)
2 Unit Eggs Large, Beaten
16 Ounces Water Chestnuts
1 Tablespoon Soy Sauce ;
2 Unit Garlic
1 Unit Cornstarch dissolved in
3/4 Cup Sugar confectioner'
1/4 Cup Soy Sauce ;
1/2 Cup White Wine Vinegar
2 Tablespoons Cornstarch dissolved in
1/2 Teaspoon Ginger grated
1/2 Cup Water Heated To 105F
14 Ounces Pineapples
2 Teaspoons Curry Powder to taste
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1. Meatballs: Mix all ingredients, except the cornstarch.

2. Form into 1" diameter balls. Roll in cornstarch and refrigerate for several hours.

3. When ready to use fry in oil until well done.

4. Sauce: Dissolve cornstarch in water. Mix all ingredients, except pineapple, in a sauce pan.

5. Add pineapple juice to taste. Bring to a boil, stirring constantly, for 2 ~ 3 minutes.

6. Add pineapple chunks and pour over cooked meatballs.

7. Serve hot in a chafing dish with toothpicks.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Soy, Tree Nuts, Pineapple, MSG, Corn, Almonds, Sulfites, Garlic, Natural Sweeteners, Beef, Vinegar allergies.
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