Mini Merry Meatballs

Ingredients

• 1/2 pound ground beef Brisket

• 1/4 pound ground beef Ribeye Steak Boneless

• 1/4 pound Ground Beef (80% lean)

• 1 cup seasoned stuffing mix

• 1 egg, beaten

• 3 tablespoons water

• 1 teaspoon minced garlic

• 1/4 teaspoon salt

• 1/8 teaspoon pepper

Cranberry Barbecue Sauce:

• 2 teaspoons vegetable oil

• 1/2 cup chopped white onion

• 1 tablespoon minced garlic

• 2-1/2 cups fresh cranberries

• 1/2 cup orange juice

• 1/2 cup water

• 1/3 cup ketchup

• 1/4 cup light brown sugar

• 2 tablespoons cider vinegar

• 2 tablespoons molasses

• 1/2 teaspoon ground red pepper

• Salt

Preparation

1. Preheat oven to 400°F. Combine Brisket, Ribeye, Ground Beef, stuffing mix, egg, water, garlic, salt and pepper in large bowl, mixing lightly but thoroughly.  Shape into twenty-four 1-1/2-inch meatballs. Place on rack in broiler pan that has been sprayed with cooking spray. Bake in 400°F oven 13 to 15 minutes until 160°F.

2. Meanwhile, prepare Cranberry Barbecue Sauce. Heat oil in medium saucepan over medium heat. Add onions and garlic; cook and stir 2 to 3 minutes or until tender, but not brown. Add remaining ingredients, stirring to combine. Bring to boil; reduce heat and simmer 20 minutes or until cranberries burst and mixture has reduced to thick consistency, stirring occasionally. Remove from heat; cool slightly. Transfer mixture to blender container. Cover, allowing steam to escape. Process until smooth. Season with salt, as desired.

3. Serve meatballs with barbecue sauce.