Cranberry Barbecue Sauce:
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.
Cooking Tip:Brisket and Ribeye can be ground using food processor fitted with steel blade or grinder attachment of a stand mixer. Cut 8 ounces well-trimmed Brisket into 1-1/2 inch pieces (4 ounces well-trimmed Ribeye) and process until ground. Alternatively, ask your butcher to grind the beef.You may use all ground in place of ground brisket and ribeye.
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 per serving, per meatball: 66 Calories; 18 Calories from fat; 2g 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.
This recipe is a good source of Vitamin B12.