---------- Recipe via Meal-Master (tm) v8.02

     Title: CURRIED MEATBALLS
Categories: Appetizers
     Yield: 1 servings

-------------------------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.

 Sharon Bailly

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