• 1 package Mama Camardo’s Italian Style Meatballs
  • 1 14oz. can cranberry sauce
  • ¼ cup balsamic vinegar
  • ¼ cup low sodium chicken broth
  • 1 tablespoon honey
  • 1 tablespoon low sodium soy sauce
  • 1 ½ teaspoon fresh rosemary, minced
  • 1 teaspoon orange zest
  • 2 teaspoons cornstarch mixed with 2 teaspoons water
  • Fresh rosemary and cranberries for garnish
  • Toothpicks


  1. Preheat oven to 350.
  2. Place meatballs on baking sheet and cook for 8-12 minutes until meatballs are heated through.
  3. While the meatballs are cooking, make the sauce by mixing all other ingredients except the cornstarch and water mixture in a large saucepan. Bring to a boil, then reduce heat to medium-low and let simmer for about 5 minutes.
  4. Wisk in cornstarch mixture until the sauce thickens, about 5 minutes.
  5. Add the meatballs to the sauce and stir until all meatballs are coated. Cover saucepan with a lid and let meatballs simmer on low heat for 10 minutes, stirring occasionally.
  6. Serve with toothpicks, garnish with fresh rosemary and cranberries, and enjoy!