“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
SERVES:
8
YIELD:
16 meatballs
UNITS:
US

Ingredients Nutrition

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.

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