Unique Christmas dinner ideas Tangy Cranberry Sauce and Meatballs
The best part of Thanksgiving? The leftovers, of course. There's nothing like taking all those extra servings of mashed potatoes, sweet potatoes, turkey, and more and turning them into a delicious leftover sandwich on Black Friday. And if you have a few extra bowls of cranberry sauce sitting the fridge, we highly recommend using them to create this insanely easy appetizer. As long as you have a bag of pre-cooked frozen meatballs, we promise this dish couldn't be easier to make. It's also an excellent idea for an easy appetizer during the holidays, when you're sure to have extra cranberry sauce on hand to use for Christmas hors d'oeuvres, too.
INGREDIENTS
1 c. leftover cranberry sauce
1/4 c. rive wine vinegar
2 tbsp. low-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
DIRECTIONS
STEP 1
In a large saucepan, combine cranberry sauce, vinegar, low-sodium soy sauce, ketchup, Worcestershire sauce, sugar, and water.
STEP 2
Cook on medium-low, stirring until smooth. If desired, strain through a medium-mesh strainer, then return to the pan.
STEP 3
Add meatballs and cook, covered, stirring occasionally, until heated through, 12 to 15 minutes.
NUTRITIONAL INFORMATION PER SERVING: 360 calories, 24 g fat (10 g saturated fat), 14 g protein, 960 mg sodium, 21 g carbs, 1 g fiber
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