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Tangy Cranberry Meatballs

 






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Submitted by: Luanne Cook from Dallas, TX
Originally shared on the web 02/24/2011

1-3/4 lbs. frozen meatballs
1.2-oz. pkg. brown gravy mix
3/4 c. whole-berry cranberry sauce
2 t. Dijon mustard
2 T. whipping cream
Optional: sweetened, dried
cranberries, minced fresh parsley

Place frozen meatballs in a slow cooker; set aside. Make gravy according to package directions; stir in cranberry sauce, mustard and cream. Stir until well blended; pour over meatballs and stir to coat evenly. Cover and cook on low setting for 4 to 5 hours, or on high setting for 2 to 3 hours. To serve, use a slotted spoon to remove meatballs to a serving dish. Sprinkle with dried cranberries and minced parsley, if desired. Makes about 4 dozen meatballs.


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Enjoy this recipe from Autumn in the Country originally published 05/2007.

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