These ground beef and zucchini mini meatballs are perfect for any holiday party. What could make them better? A cranberry barbecue sauce. This Beef. It's What's For Dinner. recipe is certified by the American Heart Association®.

Mini Skewered Beef Meatballs and Vegetables
  • 50 minutes
  • Makes 12 servings
  • Appetizer

Holiday Mini Beef Meatball Skewers with Cranberry Barbecue Sauce

Ingredients

  • 1 pound Ground Beef (96% lean)
  • 1 cup grated fresh zucchini
  • 1 egg
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 small onion, cut into 1-inch pieces
  • 2 red bell peppers, trimmed and cut into 1-inch pieces
  • 2 green bell peppers, trimmed and cut into 1-inch pieces
Cranberry Barbecue Sauce
  • 1 can (16 ounces) whole berry cranberry sauce
  • 3 tablespoons barbecue sauce

Instructions

  1. Preheat oven to 400°F. Combine ground beef, zucchini, egg, salt and pepper in medium bowl, mixing lightly, but thoroughly. Shape into 24 1-inch meatballs. Alternately thread meatballs, red peppers, green peppers and onions onto each of twelve 6-inch skewers. Place skewers on shallow-rimmed baking sheet.

    Cook's Tip: Cover shallow-rimmed baking sheet with aluminum foil for easy clean-up.
  2. Bake in 400°F oven 18 to 20 minutes or until instant-read thermometer inserted into center of meatball registers 160°F.

    Tip 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.

  3. 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.

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