Buffet Meat Balls
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Ground meat, Holidays, Lisa, Polkadot | 10 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Ground veal |
| 1/2 | lb | Ground turkey |
| 2 | Eggs | |
| 1 | c | Soft bread crumbs |
| 1/2 | c | Apple juice |
| 1/4 | c | Finely chopped onion |
| 2 | T | Snipped fresh parsley |
| 3/4 | t | Salt |
| 3/4 | t | Ground coriander |
| 1/4 | t | Dried thyme leaves |
| 1/4 | t | Pepper |
| 2 | Carrots, diagonally sliced | |
| 1/2" thick | ||
| 2 | T | Butter or margarine |
| 1 | T | Snipped fresh parsley |
| 1 | c | Ready-to-serve beef broth |
| 1/2 | c | Apple juice |
| 2 | T | Cornstarch |
| 3/4 | t | Ground coriander |
| 1/2 | t | Salt |
| 1 | pn | Pepper |
INSTRUCTIONS
Heat oven to 350F. Lightly grease 15 1/2" x 10 1/2" jelly roll pan. Set aside. In large mixing bowl, combine all meatball ingredients. Mix well. Shape into ninety 3/4" meatballs. Arrange in even layer in prepared pan. Bake for 12 to 15 minutes, or until light golden brown. Drain. Cover loosely with foil to keep warm. Set aside. * In 1 1/2 quart casserole, combine carrots, butter and parsley. Cover. Microwave at High for 2 to 3 minutes, or until butter melts. Add beef broth. Set aside. In 1-cup measure, blend apple juice and cornstarch. Blend into broth mixture. Stir in coriander, salt and pepper. Microwave at High for 7 to 10 minutes, or until sauce is thickened and translucent, stirring 3 or 4 times. Set aside. Place meatballs in 10" square casserole. Add sauce. Toss to coat. Garnish with green pepper chunks if desired. Serve with wooden picks. Advance preparation: Up to 2 days in advance, prepare as directed to * above. Cover and refrigerate meatballs. To serve, continue as directed, except microwave meatballs at High for 9 to 15 minutes, or until hit, stirring 2 or 3 times. Source: Traditional Christmas Cooking, Crafts & Gifts, Entered in Meal Master format by Lisa Clarke for Christmas Eve 1995 From the Polka Dot Cottage, 1-201-822-3627, NJ's BBS for Homemakers! Posted by LISA on 12-10-95 Posted to MC-Recipe Digest V1 #710 by Lisa Clarke <lisa@gaf.com> on Aug 1, 97
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Nutrition (calculated from recipe ingredients)
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Calories: 223
Calories From Fat: 70
Total Fat: 7.8g
Cholesterol: 106.3mg
Sodium: 559.6mg
Potassium: 451.9mg
Carbohydrates: 15.5g
Fiber: 1.4g
Sugar: 5.3g
Protein: 22.1g