Sticky Cranberry Marmalade Meatballs

2 Tbsp. Fresh Thyme extra virgin olive oil 

1 (14 oz.) pkg. Force of Nature frozen Italian style 100% grass-fed beef meatballs 

¼ cup water 

¼ cup Fresh Thyme 100% pure clover honey 

¼ cup orange marmalade  

1 Tbsp. fresh lemon juice 

1 tsp. Fresh Thyme organic vanilla extract 

1 (8 oz.) pkg. frozen whole cranberries 

Fresh Thyme organic chives, for garnish  

1. In a 10-inch cast-iron skillet, heat olive oil over medium heat. Add frozen meatballs; cook for 2 to 3 minutes or until meatballs are golden brown and have an internal temperature of 165°F, turning occasionally. Transfer to a bowl; cover with foil.
2. In the same skillet, whisk together water, honey, orange marmalade, lemon juice, and vanilla; stir in cranberries. Bring to a boil over medium heat; quickly reduce heat. Simmer, uncovered, over medium-low heat for 12 to 14 minutes or until thickened and reduced by half. 
3. Add meatballs to cranberry mixture; cook for 2 to 3 minutes or until sauce thickens and coats meatballs. Garnish with chives, if desired. Serve immediately.*  

*NOTE: To keep meatballs and sauce warm up to 4 hours, transfer to a 3-quart slow cooker; turn slow cooker setting to WARM. 

Each serving contains: 210 calories, 12 g fat, 4 g saturated fat, 0 g trans fat, 25 mg cholesterol, 340 mg sodium, 18 g carbohydrates, 1 g fiber, 14 g sugar, 9 g protein. Daily values: 0% vitamin D, 0% calcium, 6% iron, 2% potassium.