I LOVE an appetizer, arguably one of the best parts of the meal. With the holiday’s approaching everyone’s going to be asking what they can bring to the table, literally. And we think there isn’t a better way to show up than with a new recipe, or an old favorite, to bring everyone around the table. Join us as we bring you three beef appetizers from Michigan Beef Industry Commission that we’ll be serving around the holiday tables this season!
This post is brought to you in partnership with the Michigan Beef Industry Commission. For more information about raising beef in Michigan, visit their website, Instagram, and Facebook.
Easy Roast Beef Potluck Rolls
This is our pick for an easy recipe that the kids can help with! You can view the full information for this recipe on the Michigan Beef Industry Commission Website.
Ingredient List and Instructions (Plus a few tips)
- 1 pound thinly sliced reduced-sodium deli roast beef
- 1 package Hawaiian rolls (12 count)
- 1/4 cup cream-style prepared horseradish
- 6 slices reduced-fat provolone cheese
- 1/3 cup butter, melted
- 2 tablespoons Worcestershire sauce
- 1 tablespoon dried parsley leaves
- 2 teaspoons packed light brown sugar
- 1/4 teaspoon onion powder
- Preheat the Oven to 350 F.
- Coat 9 x 13-inch baking dish with cooking spray. Cut rolls in half, horizontally. Place bottom half in prepare baking dish; spread horseradish on cut side. Top with Deli Roast Beef and cheese. Close sandwiches. Using a paring knife, cut into 12 sandwiches. Combine butter, Worcestershire sauce, parsley, sugar and onion powder in small bowl; mix to combine. Pour butter mixture evenly over prepared sandwiches. Cover and refrigerate 1 hour to overnight. Bake sandwiches, uncovered, in 350°F oven 15 to 20 minutes or until cheese is melted and rolls are golden brown.
- Lansing Mom Tips: If your kiddos aren’t a fan of horseradish you can sub it out for mayonnaise or mustard.
Mini Meatballs with Apricot Dipping Sauce
This is our pick for a twist on a classic recipe that is sure to bring back memories of holidays past. You can view the full information for this recipe on the Michigan Beef Industry Commission Website.
Ingredient List and Instructions (Plus a few tips)
- 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
- 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. 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 warm.
- Lansing Mom Tips: Be sure to use a sweeter barbecue sauce if you want these to resemble the meatballs of your childhood, or choose something tangy for a new flavor. The kids will LOVE these fun tooth picks to go with the meatballs, if you didn’t eat them off a toothpick growing up you’re in for a treat!
Steak Crostini with Horseradish Dip
This is our pick for your friends dinner party, that fancy night out you have once a year, or maybe even New Years Eve. You can view the full information for this recipe on the Michigan Beef Industry Commission Website.
Ingredient List and Instructions (Plus a few tips)
- 1 beef Strip Steak, Boneless
- 1 tablespoon olive oil
- 1-1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon kosher salt
- 12 slices French bread, cut 1 inch thick
- 12 arugula leaves
- 2 teaspoon horseradish
- 3/4 cup heavy cream
- 2 tablespoon grated Parmesan cheese
- 3 tablespoon chives
- Preheat oven to 350°F. Heat large nonstick skillet over medium heat until hot. Season steak evenly on both sides with salt and pepper. Add olive oil and place steak in skillet; cook strip steak 12 to 15 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove steak and set aside to rest. Place sliced bread in single layer on baking sheet. Bake in 350°F oven for about 10 minutes or until lightly toasted but not brown. Set aside. Combine horseradish and heavy cream in a medium size mixing bowl. Mix over medium speed for about 5 minutes or until you form whip cream. Once formed remove bowl from mixer and fold in fresh chives and parmesan cheese. Spread 2 teaspoon horseradish whip onto each bread piece. Slice steak in 12 equal size pieces; top with steak and fresh arugula.
- Lansing Mom Tips: While it’s always nice to have homemade, if you’re running short on time you can buy horseradish cream, we do all the time and it’s delicious! If you’re heading to a friends with these, see if the oven would be available for a quick warm-up before serving!
