This is likely the only recipe that I make using Curry powder. So, as you can imagine, Curry powder lasts forever at my house.
It’s a simple, rib-sticking dish that requires little effort and from my experience, everyone loves.
You’ll need: 1-2 pounds of ground beef. Remember if you buy lean meat, you will need fat to make it juicy. That’s just how it works, folks. I buy 80/20. It’s cheaper and has the fat I need. You’ll also need one chopped onion, 2 cloves of minced garlic, lots of Curry Powder, 1 1/2 cups of Instant (in the box) rice, chicken broth (hopefully your own) and 2 jumbo cans of cream of chicken soup.
Now if you want the balls to be tastier, use 1 pound of beef and 1 pound of ground pork. Also, use 1 tablespoon of bacon fat to fry your meatballs in.
Combine the meat, onion, garlic, 1/2 cup of Instant Rice, and about a tablespoon of curry powder in a bowl. Use the tines of a fork and lift, mix gently. If you use your hands, the balls will be dense.
Old hats – if you feel you MUST use eggs, go for it. It’s your balls. You can add ketchup, Worcestershire, etc. I personally don’t. I keep it simple.
Form the meat into balls and either fry in a skillet or bake in the oven. I personally fry them, because I like to flip, often. But, whatever makes you happiest!
Remove the balls to a container and drain the grease from your skillet. Dump in the cream of chicken and 1/2 a cup of broth (or so). Stir well. Add 1-2 tablespoons of curry and black pepper to taste. When the mixture bubbles on medium heat, add 1 cup of instant rice. Let it go for 3-5 minutes.
Add your balls and roll em around the sauce. Serve.
From my table to yours,