Cranberry-Glazed Meatballs

"I have not tried this recipe yet, but it is on my list of things that I would like to try when the right opportunity presents itself. I found this in my November/December 2009 Weight Watchers magazine, so for those of you counting points, one serving is 3 points. I'm anxious to hear if it is good if anyone tries it."
 
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Ready In:
20mins
Ingredients:
5
Yields:
16 meatballs
Serves:
8
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ingredients

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directions

  • Whisk the cranberry sauce, cocktail sauce, and chopped sage in a medium saucepan; stir in the meatballs to coat. If making ahead, transfer to an airtight container. Cover and refrigerate up to 1 day.
  • Bring the meatball mixture to a boil over medium-high heat. Reduce the heat to low and simmer, stirring occasionally with a slotted spoon, until the sauce thickens and becomes a syrupy glaze, about 15 minutes.
  • Transfer the meatballs to a serving bowl; sprinkle with pepper.

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