Cranberry Appetizer Meatballs
Cook
5h
| Category: | |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Cranberry Meatballs
| 1 1/4 lbs frozen meatballs (50) |
| 1 pkg brown gravy mix |
| 3/4 cup whole cranberry sauce |
| 1 Tbs heavy whipping cream |
| 3 tsp Dijon mustard |
| 1 tsp fresh parsley, minced (for garnish) |
| 1/4 cup cranberries dried (for garnish) |
Cranberry Appetizer Meatballs Directions
- Place the still-frozen meatballs in the crockpot, set aside.
- Make the gravy according to the package directions, then add cranberry sauce, mustard, cream.
- Stir gently until well blended.
- Pour the gravy mixture over the meatballs.
- Stir gently to make sure all of the meatballs are coated with the sauce.
- The meatballs on top may not be floating in the sauce at first, but they will release moisture as they cook.
- cover the slow cooker and cook 4-5 hours on low setting. You can cook 2-3 hours on the high setting if you are in a hurry.
- Serve using a slotted spoon to remove the meatballs from the gravy.
Nutrition facts
Per Serving
| Kcal: | 1248 kcal |
| Fibers (g): | 3.3g |
| Sodium (mg): | 3104mg |
| Carbs: | 49.9g |
| Sugar (g): | 7.1g |
| Fat: | 84.9g |
| Saturated fat (g): | 25.3g |
| Cholesterol: | 548mg |
| Proteins: | 68.9g |
