3 pounds lean ground beef
2 eggs, beaten
1/2 cup onion granules
1/2 cup soy sauce
1 1/2 tablespoons soy sauce
1 small onion, sliced
1 small beef cube, sliced
2 teaspoons red wine vinegar
2 tablespoons brown sugar
1 teaspoon chopped fresh parsley (optional)
2 tablespoons vegetable oil
1 teaspoon dried oregano
6 teaspoons curry powder, divided
1 teaspoon salt
In a medium bowl, blend ground beef, cooked eggs and vegetables. Form into thin meatballs and place in slow cooker covers pan. Cook on low oven for 6 to 8 hours or on high allow 2 to 4 hours. Drain meat and vegetables. Grill meat and vegetables over medium heat 1/3 of the time and brown on all sides. Serve meat balls with tomato sauce, brown sugar and parsley on top.
After the meat and vegetables have come to a rolling boil, turn meatballs over or in portions as desired. Heat oil and cook meat, vegetables and peppers over medium heat 4 hours. Drain fat and place meat in slow cooker. Cover and cook for 2 to 2½ hours stirring often until all ingredients are hot.
Making the Meatballs: Fill skillets with 1/2 cup vegetable oil, stirring briefly to avoid sticking.
Pour cooked meatballs on cracker sewed pastry. Repeat to make 6 meatballs.
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