westhawaiitoday.com WEST HAWAII TODAY GIFT GUIDE 25
Holiday appetizers perfect
for entertaining
Presents may get much of the
glory during the holiday season,
but there is much to be said
about the foods found throughout
this time of year as well. During the
holiday season, people frequently find
that dinner invites, cocktail parties,
office happy hour gatherings, and
other opportunities for socialization
are easy to come by. At the heart of
these events are foods and beverages.
Whether one is hosting a holiday soiree
or plans to bring something to a
potluck party, it’s helpful to have a list
of fail-proof recipes at the ready. Tasting
menus, bite-sized treats and finger
foods are always a hit at holiday functions
— and this recipe for “Mini Merry
Meatballs,” courtesy of the Cattlemen’s
Beef Board and National Cattlemen’s
Beef Association, is sure to please. Paired
with a cranberry barbecue sauce, these
savory appetizers are bursting with flavor
and holiday appeal.
Mini Merry Meatballs
1⁄2 pound ground beef brisket
1⁄4 pound ground beef
ribeye steak boneless
1⁄4 pound ground beef
(80 percent 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
Preheat oven to 400 F. Combine
brisket, ribeye, ground beef, stuffing
mix, egg, water, garlic, salt, and pepper
in a large bowl, mixing lightly but
thoroughly. Shape into 24 11⁄2-inch
meatballs. Place on a rack in a broiler
pan that has been sprayed with cooking
spray. Bake for 13 to 15 minutes until
the internal temperature reads 160 F.
Meanwhile, prepare the Cranberry
Barbecue Sauce. Heat oil in a 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 a boil; reduce heat and simmer for
20 minutes, or until cranberries burst
and the mixture has been reduced to a
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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