Meat Balls With Orange-Curry Sauce

I've left the original recipe intact which calls for ground lamb. However, Any ground meat or combination of ground meats will work here. This is a very flexible dish so feel free to use your imagination. When making the sauce use stock from what ever kind of meat you are using.

• Ready In: 30 mins
• Serves: 6

Ingredients

• For Meatballs

• 1 1⁄2 lbs ground lamb
• 1⁄2 cup  breadcrumbs
• 1  egg, beaten
• 1⁄2 cup water
• 2  teaspoons salt
• 1⁄2 teaspoon pepper
• 2⁄3 cup onion, minced
• 3  tablespoons butter

• For Orange-Curry Sauce

• 2  tablespoons butter
• 2  tablespoons flour
• 1⁄2 teaspoon curry powder
• 2  cups chicken broth
• 1  cup lamb stock
• 1⁄2 tablespoon orange zest

Directions

1. For Meatballs:
2. In mixing bowl, combine all ingredients except butter. Mix well.
3. shape into small meatballs, (about 2" or so).
4. heat butter in skillet and brown meatballs on all sides.
5. reduce to simmer and cover to desire doneness. Drain. Keep warm.
6. For Sauce:
7. melt butter in saucepan, stir in flour and blend well.
8. add curry, broth, stock and zest; stirring contantly.
9. cook until reduced and thickened.
10. Pour sauce over meatballs. Serve with rice.