1 c. soft white bread crumbs
2 lb. ground beef (chuck)
2 tsp. curry powder
1/2 tsp. salt
1/2 tsp. ginger
1/4 tsp. pepper
2 tbsp. butter
2 tbsp. salad oil

SAUCE:

1/2 c. chopped onion
1 clove garlic, crushed
1 c. chopped pared tart apple
4 tsp. curry powder
1/2 tsp. salt
3/4 tsp. ginger
Dash pepper
1/4 c. unsifted flour
1 c. (1 lb. 1 oz.) fruits for salad
1 can (10 1/2 oz.) condensed chicken broth, undiluted
2 tbsp. lemon juice
4 c. cooked white rice

1. Make meatballs. In large bowl combine bread crumbs, 1/2 cup water, meat spices, mix lightly with fork. With hands lightly shape into 16 meatballs (1/4 cup each).

2. Take drippings from meatballs. Saute onion, garlic, apple slices until onion is tender. Remove from heat.

3. Stir in flour until smooth.

4. Drain fruit reserving 2/3 cup juice.

5. Gradually stir in juice then chicken broth into mixture.

6. Return to heat. Cook stirring until mixture boils.

7. Add meatballs. Simmer covered for 25 minutes.

8. Add fruit and lemon juice

9. Heat for 5 minutes. Meanwhile cook rice. Serves 4-6.