Hosting a tailgate party? Score major points with these easy beef appetizers
Let’s be honest: when you invite fellow fans over for a tailgate party, they’re going to expect top-notch snacks to nibble on throughout the game. After all, all that heart-pounding anticipation, cheering, and celebrating takes up a lot of energy, and refueling back-up for quarter after quarter is nothing to take lightly.
But we get it: it’s fun to have people over and watch the game and all, but it’s also not so fun to have to spend hours and hours laboring in the kitchen cooking food for everyone. You need to save your energy for the game, too.
That’s why Florida Beef has put together their four favorite quick and easy beef appetizers that can be prepared ahead of time or put together fast for busy tailgate hosts who would rather spend their time actually watching the game, not setting up for it.
Mini Meatball Appetizers with Apricot Dipping Sauce
Filling, tangy, sweet, and easy, this recipe is one of our go-tos when we want something delicious that you can’t tell was so simple to whip up.
Total recipe time is 25 – 30 minutes. Makes 36 mini meatballs.
Ingredients:
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
Sauce:
3/4 cup apricot preserves
3/4 cup barbecue sauce
2 tablespoons Dijon-style mustard
Instructions:
- 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 thirty-six 1-1/4-inch meatballs. Place on rack in broiler pan that has been sprayed with cooking spray. Bake in 400°F oven 15 to 17 minutes.
- Meanwhile, heat preserves, barbecue sauce and mustard in medium saucepan over medium heat. Bring to a boil; reduce heat; simmer, uncovered, 3 to 5 minutes, stirring occasionally or until sauce thickens slightly.
- Add cooked meatballs and continue to cook 2 to 3 minutes or until meatballs are heated through, stirring occasionally. Serve or keep warm in slow cooker (see tip below).
Cooking tips:
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.
To keep meatballs warm, place in 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.
Click here for full recipe information.
Meatballs with Cranberry Barbecue Sauce
The perfect satisfying and fruity nibble to tide you and your guests over until the next commercial when you can re-stock your plate.
Total recipe time is 25 minutes. Makes 24 meatballs.
Ingredients:
1/2 pound ground beef Brisket
1/4 pound ground beef Ribeye Steak Boneless
1/4 pound Ground Beef (80% lean)
1 cup seasoned stuffing mix
1 egg, beaten
3 tablespoons water
1 teaspoon minced garlic
1/4 teaspoon salt
1/8 teaspoon pepper
Cranberry barbecue sauce:
2 teaspoons vegetable oil
1/2 cup chopped white onion
1 tablespoon minced garlic
2-1/2 cups fresh cranberries
1/2 cup orange juice
1/2 cup water
1/3 cup ketchup
1/4 cup light brown sugar
2 tablespoons cider vinegar
2 tablespoons molasses
1/2 teaspoon ground red pepper
Salt
Instructions:
- Preheat oven to 400°F. Combine Brisket, Ribeye, Ground Beef, stuffing mix, egg, water, garlic, salt, and pepper in large bowl, mixing lightly but thoroughly. Shape into twenty-four 1-1/2-inch meatballs. Place on rack in broiler pan that has been sprayed with cooking spray. Bake in 400°F oven 13 to 15 minutes until they reach an internal temperature of 160°F.
- Meanwhile, prepare Cranberry Barbecue Sauce. Heat oil in medium saucepan over medium heat. Add onions and garlic; cook and stir 2 to 3 minutes or until tender but not brown. Add remaining ingredients, stirring to combine. Bring to 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.
Cooking tips:
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.
Click here for full recipe information.
Tiny Taco Beef Tarts
These creative bites that look and taste like mini Mexican-inspired quiches are perfect for large parties when you want something that’s easy to share and not messy. Total recipe time is 30 – 35 minutes. Makes 30 tiny tarts.
Ingredients:
12 ounces Ground Beef (95% lean)
1/2 cup chopped onion
1 clove garlic, finely chopped
1/2 cup prepared mild or medium taco sauce
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon pepper
2 packages (2.1 ounces each) frozen mini phyllo shells (30 shells total)
1/2 cup shredded reduced-fat Mexican cheese blend
Toppings:
Shredded lettuce, sliced grape or cherry tomatoes, guacamole, low-fat sour cream, sliced ripe olives.
Instructions:
- Heat oven to 350°F. Heat large nonstick skillet over medium heat until hot. Cook Ground Beef, onion, and garlic in skillet over medium heat 8 to 10 minutes, breaking up beef into small crumbles and stirring occasionally. Pour off drippings, if necessary. Add taco sauce, cumin, salt and pepper; cook and stir 1 to 2 minutes or until mixture is heated through.
- Place phyllo shells on rimmed baking sheet. Spoon beef mixture evenly into shells. Top evenly with cheese. Bake 9 to 10 minutes or until shells are crisp and cheese is melted.
- Top tarts with lettuce, tomatoes, guacamole, sour cream, and olives, as desired.
For more Tiny Beef Tart variations click here.
Cooking tips:
Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160ºF. Color is not a reliable indicator of Ground Beef doneness.
Click here for full recipe information.
Onion Lover’s Grilled Steak Kabobs with Crumbled Blue Cheese
No serving plates required: everyone can just grab a skewer and make their way through the hearty beef bites as the quarters progress.
Total recipe time is 35-40 minutes. Makes 4 servings.
Ingredients:
1 pound beef Top Sirloin Steak Boneless, cut 1 inch thick
4 green onions, cut into 2-inch pieces
3 teaspoons steak seasoning blend, divided
2 large assorted onions (red, yellow, sweet), each cut into 12 wedges
1 tablespoon olive oil
1/4 cup crumbled blue cheese
Instructions:
- Cut beef steak into 1-1/4-inch pieces. Alternately thread beef and green onion pieces evenly onto four 10-inch metal skewers. Sprinkle with 1-1/2 teaspoons steak seasoning.
- Thread onion wedges onto four more 10-inch metal skewers, alternating onion varieties. Brush onion wedges with oil; sprinkle with remaining 1-1/2 teaspoons steak seasoning.
- Place onion wedge kabobs on grid over medium, ash-covered coals. Grill, covered, 15 to 20 minutes, turning occasionally. (Gas grilling times remain the same.) About 10 minutes before onions are done, move kabobs to outer edge of grid. Place beef kabobs in center of grid; grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill, 9 to 11 minutes), turning once, for medium rare (145°F) to medium (160°F).
- Sprinkle onion and beef kabobs with cheese before serving.
Cooking tips:
Eight 9-inch bamboo skewers may be substituted for metal skewers. Soak bamboo skewers in water 10 minutes before using; drain.
Click here for full recipe information.
For more recipe ideas and tips for preparing beef, visit Floridabeef.org.