Best Sweet and Sour Meatballs Recipe


Mike Garten

Use up Thanksgiving leftovers with these tangy cocktail meatballs, starring cranberry sauce, rice wine vinegar, and a pinch of brown sugar.

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Yields:

8


servings

Total Time:

0

hours

25

mins

1
c.

leftover cranberry sauce

2
tbsp.

reduced-sodium soy sauce

2
tsp.

Worcestershire sauce

2
lb.

frozen precooked cocktail-size meatballs

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  1. In a large saucepan, combine cranberry sauce, vinegar, soy sauce, ketchup, Worcestershire sauce, brown sugar, and water.
  2. Cook on medium-low, stirring until smooth. If desired, strain through a medium-mesh strainer, then return to the pan.
  3. Add meatballs and cook, covered, stirring occasionally, until heated through, 12 to 15 minutes.

NUTRITIONAL INFORMATION (per serving): Per serving 360 calories, 24 g fat (10 g saturated fat), 14 g protein, 960 mg sodium, 21 g carbohydrates, 1 g fiber

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