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| Buffet Meat Balls Recipe |
Category: Holiday
Rating:
N/A
Servings: 10
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Ingredients
----MEATBALLS----
1 1/2 lb ground veal
1/2 lb ground turkey
2 eggs
1 cup soft bread crumbs
1/2 cup apple juice
1/4 cup finely chopped onion
2 tablespoon snipped fresh parsley
3/4 teaspoon salt
3/4 teaspoon ground coriander
1/4 teaspoon dried thyme leaves
1/4 teaspoon pepper
----SAUCE----
2 carrots, diagonally sliced (1/2 thi; ck)
2 tablespoon butter or margarine
1 tablespoon snipped fresh parsley
1 cup ready-to-serve beef broth
1/2 cup apple juice
2 tablespoon cornstarch
3/4 teaspoon ground coriander
1/2 teaspoon salt
1 pinch pepper
Cooking Directions:
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
holiday,polkadot,groundmeat,lisa
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