Step 1:
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 (tip, below). Wrap each piece around a water chestnut half. Place the meatballs in a 13- x 9- x 2-inch baking pan. Bake for 15 to 20 minutes or until the meatballs are no longer pink. Transfer to paper towels and drain well.

Step 2:
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.

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. Separate the squares and flatten each square slightly.

Wrap each square around a water chestnut half or one of the other fillings. Be sure the meat is completely sealed around the filling so it doesn't poke out during baking.