mini-merry-meatballs

  •    40 Minutes
  •    Makes 24 meatballs

Ingredients

  • 1 pound Ground Chuck
  • 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

Instructions

  • 1.  Preheat oven to 400°F. Combine 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 400°F oven 13 to 15 minutes until 160°F.  

  • 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.  

  • Test Kitchen Tips Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness.