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Cranberry Balsamic Meatballs

  • 10–15 minutes prep time
  • 25 cook time
  • Serves 36 meatballs
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  • Ingredients

    • 1 bag SIMEK’S Turkey Meatballs (any variety would taste delicious!)
    • 1 ½ cups cranberry sauce, canned or homemade
    • ¼ cup balsamic vinegar
    • ¼ cup low sodium chicken broth
    • 3 tablespoons honey
    • 1 tablespoon low sodium soy sauce
    • 1 ½ teaspoons fresh minced rosemary
    • 1 teaspoon orange zest
    • Juice of half an orange
    • Fresh ground black pepper to taste
    • 2 teaspoons cornstarch mixed with 2 teaspoons water
  • Directions

    1. Thaw meatballs according to package (They do not need to be warm, just thawed, you could even put the bag in the refrigerator the night before)
    2. In a large saucepan whisk together all the sauce ingredients (except the cornstarch water slurry) and bring the mixture to a boil. Once it comes to a boil, reduce the heat to medium-low and simmer for 5 minutes. Add in the cornstarch slurry and whisk the sauce until it thickens – about 2-3 minutes.
    3. Add the thawed meatballs into the sauce and stir to coat them. Cover with a lid and simmer on low heat for approximately 10 minutes, stirring occasionally. Serve the meatballs on a serving platter or bowl with toothpicks.