1. Heat oven to 350F. Lightly grease 15 1/2" x 10 1/2" jelly roll pan. Set aside. In large mixing bowl, combine all meatball ingredients. Mix well.
Shape into ninety 3/4" meatballs. Arrange in even layer in prepared pan.
Bake for 12 to 15 minutes, or until light golden brown. Drain. Cover loosely with foil to keep warm. Set aside.
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2. In 1 1/2 quart casserole, combine carrots, butter and parsley. Cover.
Microwave at High for 2 to 3 minutes, or until butter melts. Add beef broth. Set aside.
3. In 1-cup measure, blend apple juice and cornstarch. Blend into broth mixture. Stir in coriander, salt and pepper. Microwave at High for 7 to 10 minutes, or until sauce is thickened and translucent, stirring 3 or 4 times. Set aside.
4. Place meatballs in 10" square casserole. Add sauce. Toss to coat.
Garnish with green pepper chunks if desired. Serve with wooden picks.
Advance preparation: Up to 2 days in advance, prepare as directed to
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above. Cover and refrigerate meatballs. To serve, continue as directed, except microwave meatballs at High for 9 to 15 minutes, or until hit, stirring 2 or 3 times.
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