Curry Meatballs

Amy Brinkerhoff

1 1/2 lb. Ground beef

1 cup Bread crumbs

1/2 cup Tomato Juice (or 6 oz. can)

1 1/2 t. salt

1/8 t. cayenne pepper

1/2 t. garlic powder

2 T. Butter

2 medium onions, wedged

1 T. Curry

3/4 cup grape jelly

1/2 cup Tomato Juice (or 6 oz. can)

1 can (10.5 oz) Beef broth (I used 2 beef bouillon cubes dissolved in 2 c. water)

Cut onions into medium-sized wedges. Set aside. Combine first 6 ingredients for meatballs and shape into 1" round balls. Roll and coat balls in 1/4 cup flour. Melt butter (or you may prefer to use oil) in skillet and brown meatballs on all sides. Remove and drain on paper towel. In skillet, sauté onions and curry powder in 2 T. drippings from meatballs.  Add jelly, beef broth, and tomato juice to skillet and bring to a boil. Add meatballs. Cover and simmer 20 min., stirring often. Serve over steamed rice.