Whether it’s dressed up or dressed down, beef makes a satisfying meal. Try this holiday appetizer or classic stew from the National Cattlemen’s Beef Association. Mini Merry Meatballs ½ pound ground beef brisket ¼ pound ground beef ribeye steak, boneless ¼ pound ground beef, 80% lean 1 cup seasoned stuffing mix 1 egg, beaten 3 tablespoons water 1 teaspoon minced garlic ¼ teaspoon salt 1/8 teaspoon pepper Cranberry Barbecue Sauce 2 teaspoons vegetable oil ½ cup chopped white onion 1 tablespoon minced garlic 2½ cups fresh cranberries ½ cup orange juice ½ cup water ⅓ cup ketchup ¼ cup light brown sugar 2 tablespoons cider vinegar 2 tablespoons molasses ½ teaspoon ground red pepper salt Preheat oven to 400°. In a large bowl, combine brisket, ribeye, ground beef, stuffing mix, egg, water, garlic, salt and pepper, mixing lightly but thoroughly. Shape into 24 1½' meatballs. Place on rack in broiler pan that has been sprayed with cooking spray, and bake 13-15 minutes, until 160. Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef, which should be cooked to an internal temperature of 160°. Color is not a reliable indicator of ground beef doneness. Meanwhile, prepare Cranberry Barbecue Sauce. In a medium saucepan of medium heat, begin heating vegetable oil. Add onions and garlic; cook and stir 2-3 minutes or until tender but not brown. Add remaining ingredients, stirring to combine. Bring to a boil, reduce heat and simmer 20 minutes or until cranberries burst and mixture has 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.