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Spicy Curried Meatballs

These little meatballs are spicy with a curry sauce for appetizers or a main meal

This spicy curried meatball recipe will add a touch of Asian flair as a main meal or for appetizers (minus the rice). Instead of making this sauce from scratch, substitute a favorite curry sauce of any type. Add finely chopped jalapenos or other hot peppers (one of the tiny "bird" or Thai varieties will really heat up) for a little extra kick.

Spicy Curried Meatballs

1 pound lean ground beef
2 slices whole wheat bread
1 Tablespoon cayenne pepper
1 Tablespoon fresh cilantro
Flour to coat meatballs
Olive oil or cooking spray

Soak bread in fat-free skim milk, then squeeze. Mix with ground beef and add cayenne and cilantro. Roll the meatballs (16-18) in flour and place casserole dish (single layers) that has been lightly coated with cooking spray or olive oil. Bake in 350-degree oven until done (about 45 minutes for nicely browned meatballs).

Prepare rice as directed on package.

For curry sauce:

1 medium white onion
1 Tablespoon olive oil
1 medium green apple (peeled and grated)
1 Tablespoon curry powder
1 Tablespoon flour
1 cup apple juice (unsweetened)
½ cup water
1 chicken bouillon cube, crushed (reduced sodium)
2 Tablespoons evaporated milk (low-fat)

Heat oil in skillet. Chop and sauté onion until just limp. Add the apple bits and cook for about 4 minutes. Stir continuously. Add curry powder and flour and continue stirring. Add apple juice, water, and chicken bouillon cube. Cook and stir an additional five minutes. Add the evaporated milk and heat through.

Serve hot with meatballs over rice.

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