Meatballs with Cranberry Barbecue Sauce Recipe Photo - Diabetic Gourmet Magazine Recipes

Ingredients

  • 1/2 pound ground beef Brisket
  • 1/4 pound ground beef Ribeye Steak Boneless
  • 1/4 pound Ground Beef (95% 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
  • 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 tablespoons cider vinegar
  • 2 tablespoons molasses
  • 1/2 teaspoon ground red pepper
  • Salt


Directions

  1. Preheat oven to 400F. Combine Brisket, Ribeye, Ground Beef, stuffing mix, egg, water, garlic, salt and pepper in large bowl, mixing lightly but thoroughly. Shape into twenty-four 1-1/2-inch meatballs. Place on rack in broiler pan that has been sprayed with cooking spray. Bake in 400F oven 13 to 15 minutes until 160F.
  2. Meanwhile, prepare Cranberry Barbecue Sauce. Heat oil in 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 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.


Recipe Yield: Yield: 24 mini meatballs, 1 per serving.

Nutritional Information Per Serving:

Calories: 66
Fat: 1 grams
Saturated Fat: 1 grams
Fiber: 0.7 grams
Sodium: 108 milligrams
Cholesterol: 19 milligrams
Protein: 4 grams
Carbohydrates: 8 grams

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