Buffet meat balls
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Buffet meat balls
  Meat    Ground meat  
Last updated 6/12/2012 1:11:17 AM. Recipe ID 38749. Report a problem with this recipe.
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      Title: Buffet meat balls
 Categories: Polkadot, Lisa, Holidays, Ground meat
      Yield: 10 Servings
  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
  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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Recipe ID 38749 (Apr 03, 2005)

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