BEAUTY IN THE FRIDGE

Sweet and Sour Meatballs

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sweet and sour meatballs

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

1/4 c.

rice wine vinegar

2 tbsp.

reduced-sodium soy sauce

2 tbsp.

ketchup

2 tsp.

Worcestershire sauce

1 tsp.

brown sugar

1/4 c.

water

2 lb.

frozen precooked cocktail-size meatballs

  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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