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Curried Meatballs Recipe
|Lean ground beef||1 1⁄2 Pound|
|Salad oil||1 Tablespoon|
|Onion||1 Large, finely chopped|
|Curry powder||1 Tablespoon|
|Canned regular strength beef broth||14 Ounce (1 Can)|
|Cornstarch||1 1⁄2 Tablespoon|
|Lemon juice||1 Tablespoon|
|Hot cooked rice||2 1⁄2 Cup (40 tbs)|
|Assorted condiments||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 2459 Calories from Fat 649
% Daily Value*
Total Fat 73 g112.8%
Saturated Fat 22.9 g114.4%
Trans Fat 0.3 g
Cholesterol 390 mg
Sodium 3674.1 mg153.1%
Total Carbohydrates 264 g87.9%
Dietary Fiber 44.2 g176.7%
Sugars 14 g
Protein 160 g319.1%
Vitamin A 3.1% Vitamin C 52.8%
Calcium 18.5% Iron 139.8%
*Based on a 2000 Calorie diet
Place wok over medium-high heat.
When wok is hot, add oil.
When oil is hot, add a few meatballs at a time and cook, stirring occasionally, until browned on all sides; set aside.
Drain off all but 1 tablespoon drippings.
Add onion and stir-fry until limp (about 1 minute).
Add salt and curry powder; stir for about 30 seconds.
Blend broth with cornstarch and pour into wok; bring to a boil.
Cook, stirring, until thickened (about 1 minute); stir in lemon juice.
Return meatballs and heat through.
Serve over hot rice with assorted condiments.