Cranberry-Glazed Meatballs - cooking recipe

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

Preparation

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.