By Dana Jacobi
American Institute for Cancer Research

It’s always fun to update the classics and create new dishes the whole family can enjoy. Whether tasting these foods for the first time or revisiting a fond memory, you can savor tried-and-true flavors while putting a modern, healthier twist on them.

With holiday party season about to arrive, I’m always looking for dishes that are simple, can be made ahead of time and impress my guests. One of my favorite retro dishes fits the bill perfectly.

Remember sweet and sour cocktail meatballs? To jog your memory, think grape jelly and ketchup. These tiny, tangy meatballs were staples at get-togethers throughout the ’60s and ’70s.

Healthy updates

To update the original recipe, I’m using lean ground turkey breast rather than beef and whole-wheat bread instead of white breadcrumbs. I’ve also added cooked brown rice to lighten up the meatballs while providing additional fiber and nutrients.

Lastly, rather than fry the hors d’oeurves, I’m baking them. This not only cuts out calories, but saves time.

For the sauce, fruit-sweetened grape spread replaces the sugar and corn syrup featured in the original recipe. If this isn’t available in your area, low-sugar grape jelly is an appropriate substitute. I use chile sauce—most often served with shrimp cocktail—rather rather than ketchup because it’s spicier and less sweet.

To suit today’s penchant for bolder flavors, I’ve also added chile powder, ginger and a hint of garlic to the sauce.

The entire dish freezes well and is perfect for making ahead of time. The recipe can be multiplied up to four times, although I suggest starting with three whole eggs, not four, if you increase the yield by this much.

So take these Hot Cocktail Meatballs to your next holiday party!

Check these out!

•  For more holiday treats, check out Nubella's 6,000-plus Recipe Database and Healthy Cooking Center.

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