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MINI MERRY MEATBALLS

The perfect recipe for a holiday appetizer or tailgating snack.
Recipe and image courtesy of BeefItsWhatsForDinner.com. View original recipe here.
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Total Time 38 minutes
Servings: 24
Course: Appetizer
Calories: 70
Ingredients Method Notes

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 slightly beaten
  • 3 tbsp 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 tbsp 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 tbsp cider vinegar
  • 2 tbsp molasses
  • 1/2 tsp ground red pepper

Method
 

  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.
  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.
  3. Serve meatballs with barbecue sauce.

Notes

Cook's 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.