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
- 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.
- 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.
- Serve meatballs with barbecue sauce.
Nutritional Information Per Serving:
Calories: 66
Fat: 1 grams
Saturated Fat: 1 grams
Fiber: 0.7 grams
Sodium: 108 miligrams
Cholesterol: 19 miligrams
Protein: 4 grams
Carbohydrates: 8 grams