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
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)
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.
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.