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Surprise Cocktail Meatballs

Cuisine: Scandanavian
Type: Meat
Courses: Starters and appetizers
Serves: 18 people

Recipe Ingredients

3/4 lb 340g / 11ozLean ground beef
1/2 cup 73g / 2.6ozFresh bread crumbs - (1 slice)
1/4 cup 15g / 0.5ozFinely chopped yellow onion
1/4 cup 27g / 1ozShredded carrots
2 tablespoons 30mlMinced fresh parsley
2 tablespoons 30ml1% low-fat milk
1/2 teaspoon 2.5mlDried marjoram
1/4 teaspoon 1.3mlSalt
1/8 teaspoon 0.6mlGround sage
1/8 teaspoon 0.6mlFreshly ground black pepper
1 teaspoon 5mlEgg white - lightly beaten (large)
18   Halves water chestnuts - pecans, pineapple tidbits, and/or
1   Green bell pepper squares (small)
  Sauce
1/2 cup 118mlApple juice
1/3 cup 53g / 1.9ozFirmly packed brown sugar
1/4 cup 59mlRed wine vinegar or cider vinegar
4 teaspoons 20mlCornstarch
1 tablespoon 15mlLow sodium soy sauce
1/4 teaspoon 1.3mlGarlic powder

Recipe Instructions

Preheat oven to 350F. To prepare 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. (See 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.

Meanwhile, to prepare the sauce, in a medium-size saucepan, whisk together the apple juice, brown sugar, 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.

Tip: 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 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.

Source:
Like Grandma Used To Make Cookbook

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