Ingredients
- 2 eggs
- 2 garlic (cloves minced)
- 1 1/2 lb beef (ground)
- 16 oz water chestnuts (drained)
- 14 oz pineapple chunks
- 3/4 c sugar
- 1/2 c wine vinegar (white)
- 1/2 c water
- 1 c dry bread crumbs
- 1/2 c almonds
- 1/4 c soy sauce
- 2 tb cornstarch
- 1 tb soy sauce
- 2 ts curry powder
- 1/2 ts ginger
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
