-------------------------MEATBALLS-------------------------
1 1/2 lb Ground beef
1 c Dry bread crumbs
1/2 c Almonds, (chopped fine)
2 Eggs
16 oz Can water chestnuts drained
-and chopped fine
1 tb Soy sauce
2 Cloves garlic minced
Cornstarch
---------------------------SAUCE---------------------------
3/4 c Sugar
1/4 c Soy sauce
1/2 c White wine vinegar
2 tb Cornstarch
1/2 ts Ginger
1/2 c Water
14 oz Can pineapple chunks
-drained (reserve liquid)
2 ts Curry powder
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
~ 3 minutes. Add pineapple chunks and pour over
cooked meatballs. Serve hot in a chafing dish with
toothpicks.
