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Sunday, November 13, 2016

Coconut Meatballs with Sweet and Sour Sauce

lb. lean ground beef Oil for frying
1 tsp. salt
2 tsp. dry mustard
1/8 tsp. pepper
1 tsp. vinegar
2 tbsp . flour
 5 tbsp . chutney, chopped
1 egg, slightly beaten
1 cup currant jelly
1 cups flaked coconut
1 tsp. sugar

Combine the beef, salt and pepper and shape into about 36 small 1 inch balls. Stir the flour into the egg and roll meat balls in this mixture, then in the coconut. Poor oil inch deep in a skillet, heat until very hot and brown the meat balls lightly. Keep warm in a 250 oven while making the sauce.
Combine the remaining ingredients in a small saucepan. Heat, stirring frequently, until the jelly is melted. Serve with the warm coconut meat balls as an appetizer. 

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