*  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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  lb            Lean ground beef
     1/2  c             Fresh bread crumbs (1 sl)
     1/4  c             Yellow onion -- finely chopped
     1/4  c             Carrots -- shredded
   2      tb            Fresh parsley -- minced
   2      tb            Low-fat milk (1%)
     1/2  ts            Dried marjoram
     1/4  ts            Salt
     1/8  ts            Ground sage
     1/8  ts            Freshly ground black pepper
   1      lg            Egg white -- lightly beaten
  18                    Water chestnuts, pecans,
                        - pineapple tidbits, and/or
                        - small green bell pepper
                        - squares
                        Sauce:
     1/2  c             Apple juice
     1/3  c             Brown sugar -- firmly packed
     1/4  c             Red wine or cider vinegar
   4      ts            Corn starch
   1      tb            Low sodium soy sauce
     1/4  ts            Garlic powder

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.

Preheat oven to 350°F.

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 13x9x2" 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, corn starch, 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 6x3" rectangle, then,
with a knife, cut the meat into 18 (1") 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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