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. * 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 * 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. Source: Traditional Christmas Cooking, Crafts & Gifts, Entered in Meal Master format by Lisa Clarke for Christmas Eve 1995 * From the Polka Dot Cottage, 1-201-822-3627, NJs BBS for Homemakers! Posted by LISA on 12-10-95 Posted to MC-Recipe Digest V1 #710 by Lisa Clarke on Aug 1, 97