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Curried Buffet Meatballs's picture
  Onions 2 Medium, chopped
  Ground beef 1 Pound
  Milk 1⁄4 Cup (4 tbs)
  Egg 1
  Salt 1⁄2 Teaspoon
  Long grain wild rice 6 Ounce (1 Package)
  Butter/Margarine 2 Tablespoon
  Flour 2 Tablespoon
  Seedless raisins 1⁄3 Cup (5.33 tbs)
  Curry powder 1⁄2 Teaspoon
  Cinnamon 1⁄4 Teaspoon
  Water 1⁄2 Cup (8 tbs)
  Butter 1 Tablespoon
  Salt 1 Teaspoon
  Flaked coconut 2 Tablespoon
  Slivered almonds 2 Tablespoon

Measure 1/2 cup chopped onions.
In a large mixing bowl, combine 1/2 cup chopped onions, ground beef, milk, eggs, 1/2 teaspoon salt and seasoning packet from rice.
Mix well.
Shape into 24 balls.
In a large skillet, melt 2 tablespoons butter or margarine and saute* remaining onions until tender.
Stir in flour, raisins, curry powder and cinnamon.
Cook and stir 2 to 3 minutes.
Gradually add 1 cup water.
Cook, stirring constantly, until thickened.
Add meatballs and cover.
Cook over low heat, stirring occasionally, until meat is done, about 30 minutes.
In a large saucepan, combine remaining 2-1/2 cups water, 1 tablespoon butter and 1 teaspoon salt.
Add contents of rice packet.
Bring to a boil and cover tightly.
Simmer 25 minutes.

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