Meatballs In Tangy Cranberry Sauce Recipe

Total: 30 mins


  • 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


  1. In a large saucepan, combine cranberry sauce, vinegar, low-sodium soy sauce, ketchup, Worcestershire sauce, 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.

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