Meatballs in Curry Sauce serve over hot fluffy rice and offer flaked or grated coconut, chopped almonds, chutney, sliced bananas and other favorite curry toppings.

Ingredients 

1/4 cup butter

1 large onion, chopped

1 garlic clove, minced or mashed

2 tablespoons curry powder

3 tablespoons cornstarch

2 teaspoons sugar

1/2 teaspoon salt

Dash of red (cayenne) pepper

2 cups chicken broth

1/2 pint whipping cream (1 cup)

Method 

Prepare Swedish Meatballs; set aside. In a large heavy skillet, heat butter. Add onion and garlic. Saute 5 minutes or until onion is translucent. 

Add curry powder and stir 1 minute. Stir in cornstarch, sugar, salt and red pepper over medium heat until bubbly.

Gradually stir in chicken broth and cream. Cook, stirring, until thickened. Remove from heat and add baked meatballs with pan juices. 

Heat to serving temperature or cool and reheat later. 

Makes 6 to 8 main-dish servings, 20 appetizer servings.