|Lean beef||1 Pound, ground twice|
|Onion||1 Small, grated|
|Dry bread crumbs||1⁄3 Cup (5.33 tbs)|
|Egg||1 , lightly beaten|
|Curry powder||1⁄2 Teaspoon|
|Ground ginger||1⁄8 Teaspoon|
|Freshly ground black pepper||To Taste|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Peanut oil||1 Tablespoon|
|Hot beef broth||3⁄4 Cup (12 tbs)|
|Dark rum||1⁄4 Cup (4 tbs)|
|Plain yogurt||1⁄2 Cup (8 tbs) (Room Temperature)|
|Sour cream||1⁄3 Cup (5.33 tbs) (Room Temperature)|
|Unsweetened shredded coconut||1⁄4 Cup (4 tbs)|
|Finely chopped macadamia nuts/Finely chopped salted cashews||1⁄4 Cup (4 tbs)|
Combine beef, onion, bread crumbs, egg, curry powder, ginger, salt and pepper in bowl.
Knead until thoroughly blended and smooth.
Shape mixture into 11/2-inch balls.
Roll lightly in flour.
Heat oil in heavy skillet over moderate heat.
Add meatballs; saute until lightly browned on all sides, adding more oil if necessaryj.
Transfer to plate and keep warm.
Add 1 tablespoon flour to skillet drippings; mix well.
Add brqth and rum.
Stir constantly until sauce is slightly thickened.
Coveran|d simmer20 minutes, adding more broth if necessary.
Stir in yogurt and sour cream.
Taste and adjust season-ing.
Heat thoroughly, but do not boil.
Serve sprinkled with coconut and nuts.