Curried Meatballs Recipe
Summary
Preparation Time5 MinCooking Time5 Min
Ready In10 MinDifficulty LevelEasy
Ingredients
| Lean ground beef | 1 1/2 Pound | |
| Salad oil | 1 Tablespoon | |
| Onion | 1 Large, finely chopped | |
| Salt | 1 Teaspoon | |
| Curry powder | 1 Tablespoon | |
| Regular | 1 Can (10oz) | |
| Cornstarch | 1 1/2 Tablespoon | |
| Lemon juice | 1 Tablespoon | |
| Hot cooked rice | 2 1/2 Cup (16 tbs) | |
| Assorted condiments | ||
Directions
Shape beef into bite-size meatballs (about 1-inch diameter); set aside.
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.
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.
Chef
