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 Total time: 45 min Directions:1. Preheat the oven to 350 F. 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. 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. 3. 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. 4. 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. |