Ingredients
- 2 eggs
- 2 garlic (cloves minced)
- 700 gr beef (ground)
- 450 ml water chestnuts (drained)
- 425 gr pineapple chunks
- 150 gr sugar
- 120 ml wine vinegar (white)
- 120 ml water
- 110 gr dry bread crumbs
- 60 gr almonds
- 60 ml soy sauce
- 16 gr cornstarch
- 16 ml soy sauce
- 4 gr curry powder
- 2 gr ginger
Meatballs: Mix all ingredients, except the cornstarch. Form into 3 cm 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
