This is the perfect recipe for a holiday appetizer or a tailgating snack.
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 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.
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.
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 66 Calories; 2g Total Fat; 1g Saturated Fat; 1g Monounsaturated Fat; 19mg Cholesterol; 108mg Sodium; 8g Total carbohydrate; 4g Protein; 0.6mg Iron; 1.1mg Niacin; 0.1mg Vitamin B6; 7.2mg Choline; 0.3mcg Vitamin B12; 0.9mg Zinc; 4.6mcg Selenium; 0.7g Fiber.