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Curried Meatballs

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Submitted by Restauri

YIELD

1 batch

PREP

20 min

COOK

25 min

READY

45 min

Ingredients

Meatballs
1 ½ 680.4
POUNDS G GROUND BEEF
1 237
CUP ML BREAD CRUMBS
½ 118
CUP ML ALMONDS
chopped fine *
2 2
LARGE LARGE EGGS
16 462.4
OUNCES ML/G WATER CHESTNUTS
drained, chopped fine
1 15
TABLESPOON ML SOY SAUCE, TAMARI
2 2
CLOVES CLOVES GARLIC
minced *
1 1
X X CORNSTARCH *
Sauce
¾ 177
CUP ML SUGAR
¼ 59
½ 118
2 3E+1
TABLESPOONS ML CORNSTARCH
½ 2.5
TEASPOON ML GINGER
½ 118
CUP ML WATER
14 404.6
OUNCES ML/G PINEAPPLE CHUNKS
drained (reserve liquid)
2 1E+1
TEASPOONS ML CURRY POWDER

Directions

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 to 3 minutes.

Add pineapple chunks and pour over cooked meatballs.

Serve hot in a chafing dish with toothpicks.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 526g (18.6 oz)
Amount per Serving
Calories 1154 25% from fat
 % Daily Value *
Total Fat 33g 50%
Saturated Fat 12g 58%
Trans Fat 0g
Cholesterol 252mg 84%
Sodium 1495mg 62%
Total Carbohydrate 53g 53%
Dietary Fiber 3g 12%
Sugars g
Protein 108g
Vitamin A 8% Vitamin C 79%
Calcium 15% Iron 50%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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