MMMMM-------------------------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
MMMMM---------------------------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.
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
