Mini Merry Meatballs – Paired with a cranberry barbecue sauce, these savory appetizers are bursting with flavor and Christmas Party appeal. #MeatBalls #MerryMeatBalls #MiniMerryMeatballs
Mini Merry Meatballs
(Serves 24)
Ingredients:
- 1/2 pound ground beef brisket
- 1/4 pound ground beef ribeye steak boneless
- 1/4 pound ground beef (80 percent lean)
- 1 cup seasoned stuffing mix
- 1 egg, beaten
- 3 tablespoons water
- 1 teaspoon minced garlic
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Cranberry Barbecue Sauce
- 2 teaspoons vegetable oil
- 1/2 cup chopped white onion
- 1 tablespoon minced garlic
- 21/2 cups fresh cranberries
- 1/2 cup orange juice
- 1/2 cup water
- 1/3 cup ketchup
- 1/4 cup light brown sugar
- 2 tablespoons cider vinegar
- 2 tablespoons molasses
- 1/2 teaspoon ground red pepper
- Salt
Directions:
Preheat oven to 400° F. Combine brisket, ribeye, ground beef, stuffing mix, egg, water, garlic, salt, and pepper in a large bowl, mixing lightly but thoroughly. Shape into 24 11/2-inch meatballs. Place on a rack in a broiler pan that has been sprayed with cooking spray. Bake for 13 to 15 minutes until the internal temperature reads 160° F.
Meanwhile, prepare the Cranberry Barbecue Sauce. Heat oil in a medium 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 a boil; reduce heat and simmer for 20 minutes, or until cranberries burst and the mixture has been reduced to a 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 the cranberry barbecue sauce.
Mini Merry Meatballs
Ingredients
- 1/2 pound ground beef brisket
- 1/4 pound ground beef ribeye steak boneless
- 1/4 pound ground beef 80 percent lean
- 1 cup seasoned stuffing mix
- 1 egg beaten
- 3 tablespoons water
- 1 teaspoon minced garlic
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- Cranberry Barbecue Sauce
- 2 teaspoons vegetable oil
- 1/2 cup chopped white onion
- 1 tablespoon minced garlic
- 21/2 cups fresh cranberries
- 1/2 cup orange juice
- 1/2 cup water
- 1/3 cup ketchup
- 1/4 cup light brown sugar
- 2 tablespoons cider vinegar
- 2 tablespoons molasses
- 1/2 teaspoon ground red pepper
- Salt
Instructions
- Preheat oven to 400° F. Combine brisket, ribeye, ground beef, stuffing mix, egg, water, garlic, salt, and pepper in a large bowl, mixing lightly but thoroughly. Shape into 24 11/2-inch meatballs. Place on a rack in a broiler pan that has been sprayed with cooking spray. Bake for 13 to 15 minutes until the internal temperature reads 160° F.
- Meanwhile, prepare the Cranberry Barbecue Sauce. Heat oil in a medium 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 a boil; reduce heat and simmer for 20 minutes, or until cranberries burst and the mixture has been reduced to a 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 the cranberry barbecue sauce.
Recipe compliments of Metro Creative. HL18A375 First published December 23, 2018. Last updated or republished December 15, 2023.
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