Surprise cocktail meatballs(low fat)

 
                   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.