Cranberry & Balsamic Meatballs


  • 1 bag Cutting Vedge Veggie Forward Meatballs
  • 1 1⁄2 cup cranberry sauce, canned or homemade
  • 1⁄4 cup balsamic vinegar
  • 1⁄4 cup low-sodium vegetable broth
  • 1-2 tbsp agave syrup
  • 1 tbsp soy sauce, use tamari for gluten-free
  • 1 1⁄2 tsp fresh minced rosemary
  • 1⁄2 tsp orange zest
  • Juice of an orange
  • Freshly ground black pepper to taste
  • 2 tsp cornstarch


  1. Bake the meatballs according to the Cutting Vedge Veggie Forward Meatballs packaging instructions. While the meatballs are baking, make the cranberry balsamic sauce.
  2. In a large saucepan, whisk together all of the sauce ingredients and bring the mixture to a boil. Once it comes to a boil, reduce the heat to medium-low and simmer for 10-15 minutes.
  3. Add the baked meatballs into the sauce and gently toss them with two spoons to prevent them from falling apart.
  4. Serve as an appetizer or as a side dish on a serving platter or shallow bowl with toothpicks.
Recipe Creator: Jacqueline Wormington

CONVENIENT & TASTY RECIPES For the Aspiring Home Chef

You May Also Like