Let’s Eat! Holiday Appetizers Featuring Beef

If hosting a party try some of these protein rich bites that are sure to be a filling option. These appetizers feature beef which provides essential nutrients like iron, zinc, and B-vitamins. Beef is normally featured as the centerpiece of a holiday meal, but these small bites are perfect for all holiday celebrations.

A fresh take on meatballs. These ground beef and zucchini mini meatballs are perfect for any holiday party. What could make them better? Cranberry barbecue sauce.

Holiday Mini Beef Skewers with Cranberry Barbecue Sauce

  • 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 barbeque sauce
  1. Preheat oven to 400°F.
  2. Using cheese grater finely grate zucchini – transfer to colander and press with paper towel to remove excess moisture.
  3. Cut onion and bell peppers into one inch pieces, and set aside.
  4. 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.
  5. Cook’s Tip: Cover shallow-rimmed baking sheet with aluminum foil for easy clean-up.
  6. Bake in 400°F oven 22 to 25 minutes or until instant-read thermometer inserted into center of meatball registers 160°F.
  7. 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.

 

Beef Bruschetta with Roasted Garlic-Feta Spread

  • 1 beef Flat Iron Steak (about 8 ounces)
  • 5 cloves garlic, smashed
  • 1 tablespoons vegetable oil
  • 2 tablespoons olive oil
  • 1 loaf ciabatta bread (11 to 14 ounces)
  • 3/4 cup fat free feta cheese crumbles
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon coarse grind black pepper
  • 1 cup diced Roma tomatoes, seeded, ribs removed (about 4 medium tomatoes)
  • 1/3 cup thinly sliced fresh basil leaves
  1. Preheat oven to 375°F. Heat garlic, vegetable oil and olive oil in a small sauce pan over medium-low heat. Cook 8 to 10 minutes or until the garlic begins to brown. Remove from heat; set aside to cool.
  2. Drain garlic from oil. Reserve 2 tablespoons oil for bread and 2 tablespoons oil for tomato mixture; set aside.
  3. Cut ciabatta in half lengthwise. Slice into 18, 1/2-inch pieces; place on shallow-rimmed baking sheet.  (You may have some leftover ciabatta.) Brush each piece with reserved 2 tablespoons garlic oil. Bake in 375°F oven 10 minutes. Set aside.
  4. Chop cooled garlic and return to same sauce pan; add feta. Heat on medium heat; cook 4 to 5 minutes until cheese is melted and looks like ricotta cheese. Keep warm.
  5. Season steak with salt and pepper.  Place steak on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes (over medium heat on preheated gas grill, covered, 12 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
  6. Combine tomatoes, basil and remaining oil in small bowl; set aside.
  7. Spread 2 teaspoons garlic-feta mixture on each piece toasted ciabatta. Carve steak into 1/4-inch slices. Cut each slice into 1-1/2-inch pieces. Place one to two steak pieces on each piece ciabatta. Top with 1 tablespoon tomato mixture.

 

Beef And Quinoa (Or Couscous) Stuffed Baby Bell Peppers 
** Only couscous online at food city is seasoned quick cook. Contains 500 mg sodium per serving. 

  • 1 pound Ground Beef
  • 15 baby sweet bell peppers (about 2-1/2 to 3 inches long, about 1-1/4 pounds)
  • 2/3 cup low sodium 100% vegetable juice
  • 1/2 cup frozen chopped spinach, thawed, squeezed dry
  • 1/4 cup uncooked whole wheat or regular couscous- purchase Near East couscous mix
  • 2 teaspoons minced garlic
  • 1/2 teaspoon dried oregano leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup reduced-fat shredded Parmesan, Monterey Jack, white Cheddar or Italian-blend cheese

 

  1. Heat oven to 400°F. Cut bell peppers in half lengthwise; remove seeds and membranes, but not stem. Place peppers, cut-sides up, on two shallow-rimmed baking sheets.
  2. Combine Ground Beef, vegetable juice, spinach, couscous, garlic, oregano, salt and black pepper in large bowl, mixing lightly but thoroughly. Spoon beef mixture evenly into peppers. Sprinkle with cheese.
  3. Bake, uncovered, in 400°F oven 25 to 30 minutes or until instant-read thermometer inserted into center of pepper registers 160°F and peppers begin to brown. Let stand 5 minutes before