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| Surprise Cocktail Meatballs Ingredients 12 ounces lean ground beef 1/2 cup fresh bread crumbs (1 slice) 1/4 cup finely chopped yellow onion 1/4 cup shredded carrot 2 tablespoons minced parsley 2 tablespoons low-fat (1% milkfat) milk 1/2 teaspoon dried marjoram leaves 1/4 teaspoon salt 1/8 teaspoon ground sage 1/8 teaspoon black pepper 1 large egg white (lightly beaten) 18 water chestnut halves, pecan halves, pineapple tidbits, and/or small sweet green pepper squares For the Sauce 1/2 cup apple juice 1/3 cup firmly packed dark brown sugar 1/4 cup red wine vinegar or cider vinegar 4 teaspoons cornstarch 1 tablespoon lower-sodium soy sauce 1/4 teaspoon garlic powder Introduction: When this sweet and sour dish first became popular, the surprise inside was a cube of cheese. Today, water chestnuts, green pepper, or pineapple makes more healthful fillings. Makes 18 meatballs. Preparation time: 20 minutes. Cooking time: 23 minutes. Step 1: Preheat the oven to 350°. To prepare the meatballs, in a large bowl, mix the beef, bread crumbs, onion, carrot, parsley, milk, marjoram, salt, sage, pepper, and egg white. Divide into 18 pieces (tip, below). Wrap each piece around a water chestnut half. Place the meatballs in a 13- x 9- x 2-inch baking pan. Bake for 15 to 20 minutes or until the meatballs are no longer pink. Transfer to paper towels and drain well. Step 2: Meanwhile, to prepare the sauce, in a medium-size saucepan, whisk together the apple juice, brown sugar, vinegar, cornstarch, soy sauce, and garlic powder. Bring to a boil and cook for 2 minutes or until thickened, stirring often. Stir the meatballs into the apple juice mixture and simmer for 3 minutes or until the meatballs are heated through. Place in a small chafing dish or shallow serving dish. Use cocktail forks or toothpicks to serve. Stuffing Meatballs: Pat the meat mixture into a 6- x 3-inch rectangle. Then, with a knife, cut the meat into 18 1-inch squares. Separate the squares and flatten each square slightly. Wrap each square around a water chestnut half or one of the other fillings. Be sure the meat is completely sealed around the filling so it doesn't poke out during baking. |
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