Buffet Meat Balls

Serves:

Ingredients:

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
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

Method:

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