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Curried Meatballs
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
Meatballs | |
1 cup | bread crumbs, soft white |
2 lb | ground chuck |
2 teaspoons | curry powder |
1 1/2 teaspoons | salt |
1/2 teaspoon | ginger |
1/4 teaspoon | pepper |
2 tablespoons | margarine |
2 tablespoons | salad oil |
Sauce | |
1/2 cup | chopped onion |
1 clove | garlic, crushed |
1 cup | chopped apple |
4 teaspoons | curry powder |
3/4 teaspoon | ginger |
1/2 teaspoon | salt |
Dash | pepper |
1/4 cup | all-purpose flour, unsifted |
1 lb, 1 oz | fruits for salad |
10 3/4 oz | condensed chicken broth, undiluted |
2 tablespoons | lemon juice |
4 cups | cooked white rice |
1. Meatballs: In large bowl, combine bread crumbs, 1/2 cup
water, chuck, 2 teaspoons curry powder, 1 1/2 teaspoons salt, 1/2
teaspoon ginger, and 1/4 teaspoon pepper; mix lightly with fork.
With hands, lightly shape into 16 meatballs (1/4 cup each).
2. In hot margarine and oil in Dutch oven, brown meatballs
all over, half at a time. Remove as they are browned.
3. Sauce: In hot drippings in Dutch oven, saute onion, garlic,
apple, curry powder, ginger, salt, and pepper until onion is
tender. Remove from heat. Stir in flour until smooth.
4. Drain fruit, reserving 2/3 cup juice. Gradually stir juice, then
chicken broth, into mixture in Dutch oven. Return to heat;
cook, stirring, until mixture boils.
5. Add meatballs; simmer, covered, 25 minutes. Add fruit and
lemon juice; heat 5 minutes. Meanwhile, cook rice.
6. To serve: Spoon rice on platter. Mound meatballs with
fruit and some of sauce. Pass rest of sauce. Serves 4 to 6.
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