1 can (16 oz) whole berry cranberry sauce

2 cups chunky garden pasta sauce

2 pkgs (12 oz each) refrigerated fully cooked turkey meatballs

1.  Put cranberry sauce in a large skillet; break into chunks. Add pasta sauce. Bring to a simmer over medium-high heat, stirring occasionally until cranberry sauce melts.
2. Add meatballs; stir to coat with sauce. Reduce heat to medium-low, cover and cook 15 minutes, stirring occasionally, until heated through.

Serves 6, great served over rice or pasta!