Buffet Meat Balls
MEATBALLS
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 tb Snipped fresh parsley
3/4 ts Salt
3/4 ts Ground coriander
1/4 ts Dried thyme leaves
1/4 ts Pepper
SAUCE
2 Carrots, diagonally sliced (1/2" thick)
2 tb Butter or margarine
1 tb Snipped fresh parsley
1 c Ready-to-serve beef broth
1/2 c Apple juice
2 tb Cornstarch
3/4 ts Ground coriander
1/2 ts Salt
1 pn Pepper
1. 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. *
2. 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.
3. 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.
4. Place meatballs in 10" square casserole. Add sauce. Toss to coat. Garnish
with green pepper chunks if desired. Serve with wooden picks. |