Recipe By : Like Grandma Used To Make Cookbook
Serving Size : 18 Preparation Time :0:20
Categories : Appetizers Hors d'Oeuvres
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 lb Lean ground beef
1/2 c Fresh bread crumbs (1 sl)
1/4 c Yellow onion -- finely chopped
1/4 c Carrots -- shredded
2 tb Fresh parsley -- minced
2 tb Low-fat milk (1%)
1/2 ts Dried marjoram
1/4 ts Salt
1/8 ts Ground sage
1/8 ts Freshly ground black pepper
1 lg Egg white -- lightly beaten
18 Water chestnuts, pecans,
- pineapple tidbits, and/or
- small green bell pepper
- squares
Sauce:
1/2 c Apple juice
1/3 c Brown sugar -- firmly packed
1/4 c Red wine or cider vinegar
4 ts Corn starch
1 tb Low sodium soy sauce
1/4 ts Garlic powder
When this sweet and sour dish first became popular, the surprise
inside was a cube of cheese. Today, water chestnuts, green pepper, or
pineapple make more healthful fillings.
Preheat oven to 350°F.
To Prepare Meatballs:
In a large bowl, mix the beef, bread crumbs, onion, carrot, parsley,
milk, marjoram, salt, sage pepper, and egg white. Divide into
18 pieces. (See tip, below.) Wrap each piece around a water chestnut
half. Place the meatballs in a 13x9x2" baking pan. Bake for 15 to
20 minutes or until the meatballs are no longer pink. Transfer to
paper towels and drain well.
Meanwhile, to prepare the sauce, in a medium-size saucepan, whisk
together the apple juice, brown sugar, corn starch, soy sauce, and
garlic powder. Bring to a boil and cook for 2 minutes or until
thickened, stirring often. Stir the meatballs into the apple juice
mixture and simmer for 3 minutes or until the meatballs are heated
through. Place in a small chafing dish or shallow serving dish. Use
cocktail forks or toothpicks to serve.
Tip:
Stuffing meatballs: Pat the meat mixture into a 6x3" rectangle, then,
with a knife, cut the meat into 18 (1") squares and flatten each
square slightly. Wrap each square around a water chestnut half or one
of the other fillings. Be sure the meat is completely sealed around
the filling so it doesn't poke out during baking.
