Recipe Talk

Great American Recipe Cards
Budget Stretchers 12 i

Curried Meatballs

Meatballs:

1 cup soft white bread crumbs

2 lbs ground beef (chuck)

2 teaspoons curry powder

1 1/2 teaspoon salt

1/2 teaspoon ginger

1/4 teaspoon pepper

2 tablespoon butter

2 tablespoons salad oil

Sauce:

1/2 onion chopped

1 clove garlic, crushed

1 cup chopped apple

4 teaspoon curry powder

3/4 teaspoon ginger

1/2 teaspoon salt

DASH pepper

1/4 cup all-purpose flour

1 can (1lb, 1 oz) can fruit coocktail

or fruit for salad (dole tropical )

1 can 10 1/2 oz condensed chicken broth
(undiluted)

2 tablespoons lemon juice

4 cups cooked white rice

Meatballs:

In a large bowl. combine bread crumbs, 1/4 cup water, gr chuck, 2 teaspoons curry powder,salt,
ginger and pepper; mix lightly with a fork. With hands, lightly shape into meatballs, (1/4 cup each).

In hot butter add oil in a large dutch oven, brown meatballs all over,
1/2 at a time. Remove them as they brown.

Sauce:

In hot drippings, in dutch oven, saute the onion, garlic, apple, curry powder, ginger, salt and pepper.
Cook till onion is tender.. Remove from heat; add flour, stir till smooth.

Drain fruit, saving 2/3 cup liquid. Add to the dutch oven mixture of flour, chicken broth, fruit juice,
return to heat and cook till mixture boils.

Add meat balls and simmer, covered 25 minutes. Add lemon juice and fruit; heat 5 minutes. Meanwhile cook rice.

To serve, spoon rice on platter. Mound the meatball mixture over top. Pass the extra sauce around. Serve with a salad.

Serves4 to 6.