Fun Finger Food’s for your holiday party

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Jennifer Burns with Utah Beef Council is showing her version of a fun “finger food” and a great recipe to maybe get “fancy” right in your own home! Delicious, easy, and perfect for the holidays.

Mini Meatballs:

  • 1 pound Ground Beef (96% lean)
  • 1/4 cup seasoned dry bread crumbs
  • 2 egg whites or 1 egg, beaten
  • 2 tablespoons water
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Apricot Dipping Sauce:

  • 3/4 cup apricot preserves
  • 3/4 cup barbecue sauce
  • 2 tablespoons Dijon-style mustard

Heat oven to 400°F. Combine Ground Beef, bread crumbs, egg whites, water, salt and pepper in large bowl, mixing lightly but thoroughly. Shape into 24 1-inch meatballs. Place on rack in broiler pan that has been sprayed with cooking spray. Bake in 400°F oven 18 to 20 minutes. 

Cook’s 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. 

Meanwhile, heat preserves, barbecue sauce, and mustard in a medium saucepan over medium heat. Bring to a boil; reduce heat; simmer, uncovered, 3 to 5 minutes, stirring occasionally or until sauce thickens slightly.

Cook’s Tip: Red or black raspberry, fig, peach, current or pineapple preserves and orange marmalade may be substituted for apricot preserves. 

Add cooked meatballs and continue to cook 2 to 3 minutes or until meatballs are heated through, stirring occasionally. Serve warm. 

Cook’s Tip: To keep meatballs warm, place in a 2-1/2-quart slow cooker set on LOW. Keep covered to maintain heat. Meatballs can be held up to 2-1/2 hours, stirring occasionally.

If you’d like to print this recipe for your own, please click here or for additional information or recipes about Utah Beef Council, you can visit their website.

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