Holiday Mini Beef Meatball Skewers with Cranberry Barbecue Sauce
Calories134 Per Serving
Protein9g Per Serving
Fiber1g Per Serving
|Total Fat||2.1 g|
|Saturated Fat||0.9 g|
|Trans Fat||0.04 g|
|Polyunsaturated Fat||0.2 g|
|Monounsaturated Fat||0.8 g|
|Total Carbohydrate||20 g|
|Dietary Fiber||1 g|
1 carbohydrate, 1/2 vegetable, 1 lean meat
1 pound Ground Beef (96% lean)
1 cup fresh, grated zucchini
1/2 teaspoon salt
1/4 teaspoon black pepper
1 small yellow onion (cut into 1-inch pieces)
2 red bell peppers (trimmed, cut into 1-inch pieces)
2 green bell peppers (trimmed, cut into 1-inch pieces)
Cranberry Barbecue Sauce Ingredients
1 can (16 ounces) whole berry cranberry sauce
3 tablespoons barbecue sauce
Preheat oven to 400°F. Combine ground beef, zucchini, egg, salt and pepper in medium bowl, mixing lightly, but thoroughly. Shape into 24 meatballs. Alternately thread meatballs, red peppers, green peppers and onions onto each of twelve 6-inch skewers.
Bake in 400°F oven 22 to 25 minutes or until instant-read thermometer inserted into center of meatball registers 160°F.
Meanwhile, combine cranberry sauce and barbecue sauce in medium saucepan; simmer 5 minutes or until flavors are blended. Drizzle sauce over skewers or serve as dipping sauce, if desired.
This Heart-Check Certified recipe is brought to you by National Cattlemen’s Beef Association, a contractor to the Beef Checkoff.