Curried Meatballs

-MEATBALLS

- 1 1/2 lb Ground beef

1 c Dry bread crumbs

1/2 c Almonds, (chopped fine)

2 Eggs

16 oz Can water chestnuts drained

-and chopped fine 1 tb Soy sauce

2 Cloves garlic minced

Cornstarch

---SAUCE

--- 3/4 c Sugar

1/4 c Soy sauce

1/2 c White wine vinegar

2 tb Cornstarch

1/2 ts Ginger

1/2 c Water

14 oz Can pineapple chunks

-drained (reserve liquid) 2 ts Curry powder

Meatballs: Mix all ingredients, except the cornstarch. Form into 1" diameter balls. Roll in cornstarch and refrigerate for several hours. When ready to use fry in oil until well done. Sauce: Dissolve cornstarch in water. Mix all ingredients, except pineapple, in a sauce pan. Add pineapple juice to taste. Bring to a boil, stirring constantly, for 2 - 3 minutes. Add pineapple chunks and pour over cooked meatballs. Serve hot in a chafing dish with toothpicks. Sharon Bailly