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Beef And Apple Balls

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Ingredients
  Lean ground beef 4 1⁄2 Pound
  Green apples 3 Large, pared, quartered and cored
  Apples 3 Large, quartered
  Pears 3 Large, quartered
  Pears 3 Large, pared, quartered and cored
  Onions 3 Small, quartered
  Bermuda onions 3 Small, peeled and quartered
  Green peppers 3 Small, halved
  Green peppers 3 Small, halved and seeded
  Eggs 5
  Crushed corn flakes 3 Cup (48 tbs)
  Corn flakes 3 Cup (48 tbs), crushed
  Salt 1 Tablespoon
  Pepper 1⁄2 Teaspoon
  Ground nutmeg 2 Teaspoon
  Garlic powder 1⁄4 Teaspoon
  Ground allspice 1⁄8 Teaspoon
  Butter/Margarine 12 Tablespoon
  Canned slivered blanched almonds 2 1⁄2 Cup (40 tbs)
  Blanched almonds 2 1⁄2 Cup (40 tbs) (2 Can)
  Cornstarch 12 Tablespoon
  Brown sugar 6 Tablespoon
  Water 6 1⁄2 Cup (104 tbs)
  Chicken bouillon cubes 12
  Seedless green grapes 6 Cup (96 tbs), halved
  Strained apricots and apples 24 Ounce (Baby Pack, Six 4 Ounce Jars)
  Halved seedless green grapes 6 Cup (96 tbs)
Directions

GETTING READY
1. Grease 3 or 4 large and shallow baking pans with butter.
2. Preheat the oven to 400°F

MAKING
3. In a food processor or food chopper, finely mince and chop the beef, apples, pears, onions and green peppers
4. Tip the mixture into a large mixing bowl or basin.
5. Add eggs, corn flakes and seasonings to the mixture and use your hands of a wooden spoon to gently but thoroughly mix the ingredients.
6. Using a rounded teaspoon measure spoon, shape the mixture into marble-size balls. You should get about 300 meatballs.
7. Arrange the meatballs in a single layer in the buttered baking pans
8. Bake each batch of meatballs in the preheated oven for 10 minutes each.
9. Transfer pan under broiler for 2 minutes to brown meatballs from top.
10. To make the savory almond sauce, in a large sauce pan, melt butter or margarine over low heat
11. Sauté the almonds in it until golden-brown then take pan off the heat.
12. Blend the cornstarch, brown sugar and water into almonds butter.
13. Crumble in bouillon cubes and simmer sauce over low heat, stirring constantly, until bouillon cubes are dissolved and sauce is thick and clear.
14. Stir in apricots, apples and grapes.
15. When ready to serve, add meat balls to savory almond sauce and heat.

SERVING
16. Serve the meatballs and sauce in a large tureen or casserole dish
17. Serve with buttered noodles or fluffy cooked rice.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Baked
Interest: 
Holiday, Party
Ingredient: 
Beef
Preparation Time: 
20 Minutes
Cook Time: 
60 Minutes
Ready In: 
80 Minutes
Servings: 
15

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