1 (14 oz.) can leftover* jellied cranberry sauce
1 (15 oz.) can Manwich* sloppy joe sauce (any flavor)
1 (28 to 32 oz.) bag frozen meatballs (your choice)

First, dice up the leftover jellied cranberry and warm it on low heat until the cranberry sauce just begins to loosen up and lose its molded shape. At that point, add the Manwich sauce and crank the heat to medium. Simmer, stirring frequently, until the cranberry sauce and Manwich sauce are near-blended (about ten minutes). Don't worry if there are a few bits of cranberry sauce still in there. They'll be fully dissolved by the time you're done with the meatballs.

At this point, crank the heat again to medium high and add the frozen meatballs. Stir to coat. When the sauce has returned to simmer point, lower the heat again and cook the meatballs according to package directions. For most brands, this will be covered on medium-low heat for about 25 minutes. As soon as the meatballs are cooked through the cranberry sauce has completely dissolved into the Manwich sauce, the dish is ready to serve.

These meatballs are an easy and versatile way to use up leftover jellied cranberry sauce. You can serve them as toothpick appetizers, over rice or egg noodles, in a sandwich. I even added them to a standard Marinara sauce to serve over spaghetti and found the combo made a pretty good dupe for Arturo sauce which is almost impossible to find anymore.

Submitted by: Elph