Curried Buffet Meatballs
|Onions||2 Medium, chopped|
|Ground beef||1 Pound|
|Milk||1⁄4 Cup (4 tbs)|
|Long grain wild rice||6 Ounce (1 Package)|
|Seedless raisins||1⁄3 Cup (5.33 tbs)|
|Curry powder||1⁄2 Teaspoon|
|Water||1⁄2 Cup (8 tbs)|
|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.
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.