Cranberry-Glazed Meatballs

Submitted by LeahLynnTink

"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."

 

• Ready In: 20mins
• Ingredients: 5
• Yields: 16 meatballs
• Serves: 8

ingredients

• 1 cup whole berry cranberry sauce
• 3 tablespoons seafood cocktail sauce or 3 tablespoons chili sauce
• 2 teaspoons chopped fresh sage
• 1 (12 ounce) package fully cooked fully cooked low-fat Italian-style turkey meatballs
• 1⁄4 teaspoon black pepper

directions

1. 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.
2. 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.
3. Transfer the meatballs to a serving bowl; sprinkle with pepper.