MINI MERRY MEATBALLS
Recipe and image courtesy of BeefItsWhatsForDinner.com. View original recipe here. The perfect recipe for a holiday appetizer or tailgating snack.
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
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-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.
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.