20 Ingredients
Makes 24 meatballs
Ingredients
Cranberry Barbecue Sauce:
Preparation
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 24 1-inch meatballs. Place on rack in broiler pan that has been sprayed with cooking spray. Bake in 400°F oven 18 to 20 minutes until 160°F.
Meanwhile, prepare Cranberry Barbecue Sauce. Heat oil in medium saucepan over medium heat. Add onion 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.
Serve meatballs with barbecue sauce.
Nutrition Information
Nutrition information per serving: 66 Calories; 18 kcal Calories from fat; 2 g Total Fat; 1 g Saturated Fat; 1 g Monounsaturated Fat; 19 mg Cholesterol; 108 mg Sodium; 8 g Total Carbohydrate; 0.7 g Dietary Fiber; 4 g Protein; 0.6 mg Iron; 1.1 mg NE Niacin; 0.1 mg Vitamin B6; 0.3 mcg Vitamin B12; 0.9 mg Zinc; 4.6 mcg Selenium; 7.2 mg Choline;
