In a large bowl, combine ground chicken, bread crumbs, egg, parsley, sage, garlic, and several twists of salt & pepper. With damp hands, mash together ingredients until thoroughly mixed. Next, roll the meat into golf-size balls and place onto a lightly greased baking sheet. Bake at 375 degrees Fahrenheit for 20 minutes until golden and crispy, turning mid-way for even cooking.

While meatballs bake, in a food processor or blender, puree crushed tomatoes until smooth. Transfer pureed tomatoes into a large pot, seasoning with balsamic vinegar, basil, and a few dashes of salt and pepper. Turn flame to low and allow to simmer.

As tomatoes heat, remove jellied cranberry from the can and slice it into chunks. Adjust flame to medium, then gradually add cranberry into the pot, a few handfuls at a time. Stir constantly until liquified.

Once all cranberry has been combined, add cooked meatballs to the sauce. Cover and allow ingredients to blend for 10 to 15 minutes, then immediately plate and serve, pairing with toothpicks and extra sauce on the side.