Mini Merry Meatballs
December 2018
Ingredients
Meatballs
- 1/2 pound ground brisket
- 1/4 pound ground ribeye steak boneless
- 1/4 pound ground beef 80% lean
- 1 cup seasoned stuffing mix
- 1 egg beaten
- 3 Tbs. water
- 1 tsp. minced garlic
- 1/4 tsp. salt
- 1/8 tsp. pepper
Cranberry Barbecue Sauce
- 2 tsp. vegetable oil
- 1/2 cup chopped white onion
- 1 Tbs. 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 Tbs. cider vinegar
- 2 Tbs. molasses
- 1/2 tsp. ground red pepper
- salt
Instructions
- 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, 1-1/2-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. Meanwhile, prepare sauce. Heat oil in 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. Cover, allowing steam to escape. Process until smooth. Season with salt, as desired. Serve meatballs with barbecue sauce.
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