Cranberry Barbecue Sauce
1 pound Ground Beef (96% lean)
1 cup grated fresh zucchini
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
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.
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, 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.
Nutrition information per serving: 134 Calories; 2.1 g Total Fat; 0.9 g Saturated Fat; 0.2 g Polyunsaturated Fat; 0.8 g Monounsaturated Fat; 0.04 g Trans Fat; 40.5 mg Cholesterol; 167 mg Sodium; 226 mg Potassium; 20 g Total carbohydrate; 9.2 g Protein; 1.3 mg Iron; 2 mg Niacin; 0.2 mg Vitamin B6; 41.8 mg Choline; 0.7 mcg Vitamin B12; 2.1 mg Zinc; 7.8 mcg Selenium; 1.4 g Fiber;