Surprise Cocktail Meatballs(Low Fat)

* Exported from MasterCook *

Surprise Cocktail Meatballs (Low Fat)

Recipe By : Like Grandma Used To Make Cookbook
Serving Size : 18 Preparation Time :0:20
Categories : Appetizers Hors d'Oeuvres
Hot Low Fat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 pound lean ground beef
1/2 cup fresh bread crumbs -- (1 slice)
1/4 cup finely chopped yellow onion
1/4 cup shredded carrots
2 tablespoons minced fresh parsley
2 tablespoons 1% low-fat milk
1/2 teaspoon dried marjoram
1/4 teaspoon salt
1/8 teaspoon ground sage
1/8 teaspoon freshly ground black pepper
1 large egg white -- lightly beaten
18 halves water chestnuts, pecans, pineapple tidbits -- and/or
small green bell pepper squares
---Sauce---
1/2 cup apple juice
1/3 cup firmly packed brown sugar
1/4 cup red wine vinegar OR cider vinegar
4 teaspoons cornstarch
1 tablespoon low sodium soy sauce
1/4 teaspoon garlic powder

Preheat oven to 350° F. To prepare meatballs: In a large bowl, mix the
beef, br
ead crumbs, onion, carrot, parsley, milk, marjoram, salt, sage pepper and egg w
hite. 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 f
or 15 to 20 minutes or until the meatballs are no longer pink. Transfer to pap
er 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 meatb
alls into the apple juice mixture and simmer for 3 minutes or until the meatbal
ls 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 i
s completely sealed around the filling so it doesn't poke out during baking.

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NOTES : When this sweet and sour dish first became popular, the surprise inside
was a cube of cheese. Today, water chestnuts, green pepper or pineapple make
more healthful fillings.