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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.

Curried Meatballs with Chutney

Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Beverages Relishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Chutney sauce
1 Pound ground turkey
1/2 c Crushed cracker crumbs
1/3 c Evaporated skim milk
2 tb Finely chopped green
Onions (with tops)
1 1/2 To
2 ts Curry powder
1/4 ts Salt
Chutney sauce
1/2 c Nonfat plain yogurt
1 tb Finely chopped chutney
1/4 ts Curry powder

Curried Meatballs with Chutney Sauce. Prepare Chutney Sauce. Heat oven to
400 degrees. Mix remaining ingredients; shape into forty-eight 1-inch
meatballs. Place in rectangular pan, 13 X 9 X 2 inches, sprayed with
nonstick cooking spray. Bake uncovered until light brown and no longer pink
inside, 10 to 15 minutes. Serve hot with Chutney Sauce and wooden
picks.CHUTNEY SAUCEMix all ingredients; cover and refrigerate at least 1
hour.MICROWAVE DIRECTIONS: Prepare Chutney Sauce and meatballs as directed.
Place 24 meatballs in microwavable pie plate, 9 X 1-1/4 inches. Cover with
waxed paper and microwave on high (100%) 3 minutes; rearrange meatballs.
Cover and microwave until no longer pink inside, 2 to 4 minutes longer. Let
stand covered 3 minutes; drain. Repeat with remaining meatballs. Serve hot
with Chutney Sauce and wooden picks.