Side Pannel
Buffet Meat Balls
Ingredients List
- ---------------------------------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
Directions
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.
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.
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