Curry with Grated Carrots and Meatballs
For this recipe use...
MAKES FOUR SERVINGS
1 pkg (4.4 oz) House Vermont Curry
1/2 lb ground beef
1/2 lb ground pork
1/4 cup panko (bread crumbs)
1/4 onion, chopped
1/2 egg, a dash of nutmeg, salt and pepper
1-3/4 onions, cut into 1-inch size
2 carrots, grated
1 pkg (8 oz)mushrooms, cut into half
1 tbsp vegetable oil
3-1/3 cups water
In a bowl, mix ground beef and pork, chopped onion, panko, egg, nutmeg, salt and pepper. Form balls.
In a medium pot, heat vegetable oil. Cook onion and mushrooms. Add water. Once boiled, add meat balls one by one.
Add grated carrots and cook for 10 minutes.
Turn off the heat, and break up House Vermont Curry roux and add. Mix well. Cook again for 3-4 minutes over low heat.
Serve over boiled or steamed rice.