Cranberry Balsamic Meatballs

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

  1 pkg Turkey Meatballs (GF)

  • 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.