| Recipe Ingredients: |
| 3/4 |
lean ground beef |
| 1/2 |
teaspoon salt |
| 1/8 |
teaspoon black pepper |
| 2 |
tablespoons flour |
| 1 |
beaten egg |
| 1-1/3 |
cup Coconut Flakes |
| 1 |
oil for frying |
| 1/4 |
cup currant jelly |
| 1 |
teaspoon dry mustard |
| 1 |
teaspoon cider vinegar |
| 1/4 |
cup chopped chutney |
Cooking Directions: |
| 1. |
Combine the beef, salt, and pepper and shape inot about 3 dozen 1 inch balls.
|
| 2. |
Stir the flour into the beaten egg. Toss the coconut with a pinch of salt on a sheet of waxed paper.
|
| 3. |
Roll the meat balls first in the beaten egg mixture, then in the coconut.
|
| 4. |
Brown meat balls quickly in hot oil in skillet (oil should be 1/4 inch deep).
|
| 5. |
The meat balls may be cooled, then reheated just before serving, or kept warm in a 200 F oven while sauce is made.
For sauce: beat jelly until smooth in a small pan; add remaining ingredients and heat through.
|
|
|
Coconut - Shredded
This delicious dried coconut, in a sweetened shredded form, is ideal for baking. Our Registered Dietitian loves it, too!
|