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

Ingredients:

For the meatballs:-
12 ounces lean grounded beef
1/2 cup fresh bread crumbs
1/4 cup finely shopped yellow onion
1/4 cup shredded carrot
2 tablespoons minced parsley
2 tablespoons low fat (1% fat) milk
1/2 teaspoon dried marjoram leaves
1/4 teaspoon salt
1/8 teaspoon ground sage
1/8 teaspoon black pepper
1 large egg white, lightly beaten
18 water chestnut halves, pecan halves, pineapple tidbits, and/or small sweet green pepper squares

For the sauce:-

1/2 cup apple juice
1/3 cup finely packed dark brown sugar
1/4 cup red wine vinegar or cider vinegar
4 teaspoons cornstarch
1 tablespoon soy sauce
1/4 teaspoon garlic powder

Directions:

Preheat the oven to 350°F. To prepare the 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. Wrap each piece around a water chestnut half. Place the meatballs in a 13" x 9" x 2" 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, vinegar, 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. Makes 18 meatballs.