Mini Merry Meatballs
This is the perfect recipe for a holiday appetizer or a tailgating snack.
Cook Time: 38 Minutes
Servings: 24
Ingredients: 20
Ingredients
Cranberry Barbecue Sauce:
Preparation
-
Step 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 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. -
Step 2
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.
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Step 3
Serve meatballs with barbecue sauce.
Nutrition Information
66 Calories
1g SAT FAT
4g PROTEIN
0.6 mg IRON
0.9 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
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.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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5 - Star Ratting . Your rating recipe star buttons would NOT PERMIT me to indicate Father 5’th star. Yours truly, Donald Massey