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Have you been invited to a holiday gathering and want to bring something special, but also healthy?

Consider preparing these appetizer/side dish recipes, notes Laura O’Mary, registered dietitian for NorthBay Health. “They’re great for all holiday parties between Thanksgiving and Christmas; whenever I’ve made them they’ve been a hit!”

Mini Balsamic Meatballs with Sweet and Spicy Dipping Sauce

Balsamic Meatball Ingredients:

• ½ pound lean ground beef
• ½ pound lean ground turkey
• 1 egg, beaten
• ¼ cup whole wheat bread crumbs
• ¼ cup fresh rosemary, minced
• ¼ cup fresh thyme, minced
• 1 tsp garlic powder
• 1 tsp onion powder
• ¼ tsp salt
• ¼ tsp pepper
• ½ cup balsamic vinegar

Sweet and Spicy Dipping Sauce Ingredients:

• 1 6 ounce can tomato paste
• ½ cup unsweetened apple juice
• ½ tsp onion powder
• ½ tsp garlic powder
• 1 tsp paprika
• ½ tsp cayenne pepper
• ½ tsp salt
• 2 Tbsp apple cider vinegar
• 2 Tbsp coconut aminos sauce

Instructions:

• Combine the ground beef, ground turkey, breadcrumbs, herbs, seasonings, and beaten egg in a large bowl and gently mix using your hands until the ingredients are just incorporated. Try not to handle the meat mixture too much. Roll into small, 1” balls.
• Heat a large skillet over medium high heat and add enough olive oil just to coat the bottom of the pan. Place the meatballs in the pan one by one, avoid crowding the pan. Sauté until meatballs are browned on the outside. Reduce the heat to medium low and add the balsamic vinegar to the pan. Cook the meatballs in the balsamic vinegar for another 5-10 minutes until they are fully cooked through (cut one in half to check) and the balsamic vinegar has reduced. The recipe will make about 30-35 meatballs.
• For the dipping sauce add all ingredients to a small saucepan over medium heat and let simmer for 20 minutes, stirring occasionally until it thickens to the consistency you desire.

Beet Bruschetta

Ingredients:

• 3 medium-sized beets, halved
• 1 baguette, sliced at a diagonal into 1/2 inch thick slices
• Olive oil for brushing the baguette
• 1 1/2 Tablespoons olive oil
• 1 Tablespoon balsamic vinegar
• 10 basil leaves, cut into thin strips
• 2 Tablespoons finely diced red onion
• 4 ounces goat cheese
• 4 ounces cream cheese
• 1/4 teaspoon salt
• 1/4 teaspoon cracked pepper
• 1/2 teaspoon sugar

Instructions:

• Preheat oven to 400F
• In a medium pot, cover the beets with water and boil until fork tender, about 20-30 minutes.
• While the beets are cooking, slice the baguette into 1/2 inch slices at a diagonal. Brush both sides with olive oil, sprinkle with a little salt and place on a sheet pan in a 400 F oven until crisp.
• Place cream cheese and goat cheese in a bowl and warm in a microwave until just soft enough to combine easily with a fork. Mix with a fork until smooth. Set aside.
• When beets are fork-tender, drain pot, refill with cold water and slip skins off the cooked beets under running cold water using your hands. Dice into small cubes and place in medium bowl.
• Add finely chopped onion, salt, pepper, sugar, olive oil and balsamic vinegar, and stir to combine.
• To assemble, spread a little goat cheese mixture on each bruschetta and top with 1 Tablespoon of the beet mixture. Garnish with a few basil ribbons.

If you'd like more guidance on incorporating nutritious recipes and other healthy choices into your life, you can schedule an appointment with NorthBay Health dietitian, Laura O’Mary at (707) 624-7900.