Title: Buffet Meat Balls
Categories: Polkadot Holiday Ground
Yield: 10 Servings

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
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.

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 By fatfree-request@fatfree.com on Jun 16, 1997

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