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Meat Ball Curry Recipe
|Dry bread crumbs||1 Cup (16 tbs)|
|Milk||3 Cup (48 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Ground beef||2 Pound|
|Butter||1 Cup (16 tbs) (For Frying)|
|Onion||1 Medium, chopped|
|Sliced celery||1 Cup (16 tbs)|
|Canned bouillon||10 1⁄4 Ounce (1 Can)|
|Water||10 3⁄4 Ounce (1 Soup Can)|
|Curry powder||2 Teaspoon|
|Flour||3 Tablespoon, mixed with 3 tablespoon water|
Serving size: Complete recipe
Calories 5647 Calories from Fat 4314
% Daily Value*
Total Fat 484 g745.3%
Saturated Fat 236.1 g1180.6%
Trans Fat 0 g
Cholesterol 1679.1 mg
Sodium 6778.2 mg282.4%
Total Carbohydrates 144 g47.9%
Dietary Fiber 13.6 g54.4%
Sugars 54.4 g
Protein 208 g417%
Vitamin A 163.9% Vitamin C 43.4%
Calcium 116% Iron 105.1%
*Based on a 2000 Calorie diet
Combine soaked crumbs, onion, ground beef, eggs, salt, and pepper, and beat with an electric mixer until blended, smooth, and rather shiny.
Chill for 1 hour.
Form chilled meat mixture into balls; if you wet your hands in cold water, you'll find it easier to shape the meat into balls.
Fry balls in a small amount of melted butter over moderate heat, adding more butter when necessary.
Shake the pan occasionally; this helps to keep the meat balls round.
As you remove each batch of meat balls from pan, add 2 to 3 tablespoons water to drippings, stir around, and save to use in sauce.
To make sauce, saute chopped onion and celery in butter until just barely tender.
Add drippings from frying meat balls, bouillon, water, and curry.
Simmer several minutes.
Thicken with flour and water paste and season to taste with salt and pepper.
Add meat balls; cook until heated through.