buffet meat balls

Categories
Polkadot
Lisa
Holidays
Ground meat
Yield
10 Servings
MeasureIngredient
1½ pounds Ground veal
½ pounds Ground turkey
Eggs
1 cup Soft bread crumbs
½ cup Apple juice
¼ cup Finely chopped onion
2 tablespoons Snipped fresh parsley
¾ teaspoon Salt
¾ teaspoon Ground coriander
¼ teaspoon Dried thyme leaves
¼ teaspoon Pepper
Carrots, diagonally sliced (1/2" thick)
2 tablespoons Butter or margarine
1 tablespoon Snipped fresh parsley
1 cup Ready-to-serve beef broth
½ cup Apple juice
2 tablespoons Cornstarch
¾ teaspoon Ground coriander
½ teaspoon Salt
1 pinch Pepper

MEATBALLS

SAUCE

1. Heat oven to 350F. Lightly grease 15½" x 10 ½" jelly roll pan. Set aside. In large mixing bowl, combine all meatball ingredients. Mix well.

Shape into ninety ¾" 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 ½ 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.

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@...> on Aug 1, 97

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