Curried Meat Balls
|Ground beef||1 1⁄2 Pound|
|Soft bread crumbs||1 Cup (16 tbs)|
|Tomato juice||1 Cup (16 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Flour||1⁄4 Cup (4 tbs)|
|Onions||2 Medium, peeled and sliced|
|Apple||1 Medium, pared, quartered, cored, and diced|
|Curry powder||1 Teaspoon|
|Instant beef broth/1 beef-flavor bouillon cube||1 Tablespoon|
|Hot water||1 Cup (16 tbs)|
|Hot cooked rice||1 Cup (16 tbs)|
1. Mix ground beef lightly with bread crumbs, 1/2 cup of the tomato juice, salt and pepper; shape into 36 balls; roll in flour to coat well.
2. Brown, half at a time, in butter or margarine in a large frying pan; remove with a slotted spoon and set aside.
3. Stir onions, apple and curry powder into drippings in pan; saute, stirring often, just until onion is soft.
4. Return meat balls; stir in sugar, instant beef broth or bouillon cube, water and remaining 1/2 cup tomato juice, crushing cube, if using, with a spoon; cover. Simmer, stirring often, about 20 minutes to blend flavors.