---------- Recipe via Meal-Master (tm) v8.02
  Categories: Appetizers
       Yield: 1 servings
   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
     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
   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.
   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
   Sharon Bailly