Cranberry-Glazed Meatballs

1. 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. 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. 3

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

No nutritional information available.

No additional tips available.