Recipe: holiday mini beef meatball skewers with cranberry barbecue sauce

Ingredients

• 1 pound Ground Beef (96% lean)
• 1 cup gradet 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 ssauce
• 3 tablespoons barbecue sauce

Directions

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.
   
   NURTITION INFORMAITON
   Nutrition information per serving: 134 Calories; 18.9 Calories from fat; 2.1g Total Fat (0.9 g Saturated Fat; 0.04 g Trans Fat; 0.2 g Polyunsaturated Fat; 0.8 g Monounsaturated Fat;) 40.5 mg Cholesterol; 167 mg Sodium; 20 g Total Carbohydrate; 1.4 g Dietary Fiber; 9.2 g Protein; 1.3 mg Iron; 226 mg Potassium; 2 mg Niacin; 0.2 mg Vitamin B6; 0.7 mcg Vitamin B12; 2.1 mg Zinc; 7.8 mcg Selenium; 41.8 mg Choline.
   
   This recipe is a good source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium.