Ingredients Jump to Instructions ↓

  1. 3/4 lb 340g / 11oz Lean ground beef

  2. 1/2 cup 73g / 2.6oz Fresh bread crumbs - (1 slice)

  3. 1/4 cup 15g / 1/2oz Finely chopped yellow onion

  4. 1/4 cup 27g / 1oz Shredded carrots

  5. 2 tablespoons 30ml Minced fresh parsley

  6. 2 tablespoons 30ml 1% low-fat milk

  7. 1/2 teaspoon 2 1/2ml Dried marjoram

  8. 1/4 teaspoon 1 1/3ml Salt

  9. 1/8 teaspoon 0.6ml Ground sage

  10. 1/8 teaspoon 0.6ml Freshly ground black pepper

  11. 1 teaspoon 5ml Egg white - lightly beaten (large)

  12. 18 Halves water chestnuts - pecans, pineapple tidbits, and/or 1 Green bell pepper squares (small) Sauce

  13. 1/2 cup 118ml Apple juice

  14. 1/3 cup 53g / 1.9oz Firmly packed brown sugar

  15. 1/4 cup 59ml Red wine vinegar or cider vinegar

  16. 4 teaspoons 20ml Cornstarch

  17. 1 tablespoon 15ml Low sodium soy sauce

  18. 1/4 teaspoon 1 1/3ml Garlic powder

Instructions Jump to Ingredients ↑

  1. 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.


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