Meat Ball Curry
|Dry bread crumbs||1 Cup (16 tbs)|
|Milk||3 Cup (48 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Ground beef||2 Pound|
|Butter||1 Cup (16 tbs) (For Frying)|
|Onion||1 Medium, chopped|
|Sliced celery||1 Cup (16 tbs)|
|Canned bouillon||10 1⁄4 Ounce (1 Can)|
|Water||10 3⁄4 Ounce (1 Soup Can)|
|Curry powder||2 Teaspoon|
|Flour||3 Tablespoon, mixed with 3 tablespoon water|
Soak crumbs in milk; saute the 1/2 cup chopped onions in butter until tender.
Combine soaked crumbs, onion, ground beef, eggs, salt, and pepper, and beat with an electric mixer until blended, smooth, and rather shiny.
Chill for 1 hour.
Form chilled meat mixture into balls; if you wet your hands in cold water, you'll find it easier to shape the meat into balls.
Fry balls in a small amount of melted butter over moderate heat, adding more butter when necessary.
Shake the pan occasionally; this helps to keep the meat balls round.
As you remove each batch of meat balls from pan, add 2 to 3 tablespoons water to drippings, stir around, and save to use in sauce.
To make sauce, saute chopped onion and celery in butter until just barely tender.
Add drippings from frying meat balls, bouillon, water, and curry.
Simmer several minutes.
Thicken with flour and water paste and season to taste with salt and pepper.
Add meat balls; cook until heated through.