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| RECIPE FOR BUFFET MEAT BALLS |
Title: Buffet Meat Balls
Category: Holidays
Serves: 10
Ingredients:
| 1.50 | lb | Ground veal | | 0.50 | lb | Ground turkey | | 2.00 | | Eggs | | 1.00 | c | Soft bread crumbs | | 0.50 | c | Apple juice | | 0.25 | c | Finely chopped onion | | 2.00 | tb | Snipped fresh parsley | | 0.75 | ts | Salt | | 0.75 | ts | Ground coriander | | 0.25 | ts | Dried thyme leaves | | 0.25 | ts | Pepper | | 2.00 | | Carrots, diagonally sliced | | | -(1/2" thick) | | 2.00 | tb | Butter or margarine | | 1.00 | tb | Snipped fresh parsley | | 1.00 | c | Ready-to-serve beef broth | | 0.50 | c | Apple juice | | 2.00 | tb | Cornstarch | | 0.75 | ts | Ground coriander | | 0.50 | ts | Salt | | 1.00 | pn | Pepper |
Instructions:
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
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