skip to Main Content


Cranberry Balsamic Meatballs

COOK TIME: 25 min
SERVES: 34 meatballs

These Cranberry Balsamic Meatballs are the perfect blend of tangy and sweet, with festive flavors, making all tastebuds oh-so-merry.


  • 1 bag Simek’s Original Meatballs (any variety would taste delicious!)
  • 1 1/2 cups cranberry sauce, canned or homemade
  • 1/4 cup balsamic vinegar
  • 1/4 cup low sodium chicken broth
  • 3 tbs honey
  • 1 tbs low sodium soy sauce
  • 1 1/2 tsp fresh minced rosemary
  • 1 tsp orange zest
  • Juice of half an orange
  • Fresh ground black pepper to taste
  • 2 tsp cornstarch mixed with 2 tsp water


  1. Thaw meatballs according to package (they do not need to be warm, just thawed)
  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. Cover with lid and simmer on low for approximately 10 minutes, stirring occassionally.
  4. Serve the meatballs on a serving platter or bowl with toothpicks.
  5. Enjoy!
Back To Top