Curried Meatballs and Rice
This dish offers double the curry flavor with tender meatballs in a delicious curry and raisin sauce served over curried rice.
1 medium onion
1 pound lean ground beef
1 teaspoon salt
1/8 teaspoon ground black pepper
1 large egg, beaten
2 tablespoons ketchup
1 teaspoon vinegar
1/3 cup seedless raisins
1 teaspoon curry powder
1/2 teaspoon ground cinnamon
1 cup water
1 1/2 tablespoons all-purpose flour
3 cups hot cooked rice (cooked with 1/2 teaspoon curry powder)
Chopped tomato for accompaniment (optional)
Chopped onion for accompaniment (optional)
Chutney for accompaniment (optional)
- Cut onion in half. Finely chop one half and slice remaining half. Combine chopped onion with beef, salt, pepper, egg, ketchup and vinegar; mix well. Shape into 18 small meat balls.
- Brown in large skillet over medium heat. Add sliced onion; cook until tender crisp. Stir raisins, curry powder, cinnamon and water into skillet. Cover and simmer until meat is cooked, 20 to 25 minutes. Remove meat balls; keep warm.
- Combine flour with 1/4 cup water. Add to skillet and cook, stirring, until mixture is thickened. Serve over hot curried rice. Serve with chopped tomato, onions, and chutney, if desired.
Makes 6 servings.
Recipe provided courtesy of USA Rice Federation.