Tangy Cranberry Meatballs

Gooseberry Patch

A fun alternative to traditional meatballs, this Tangy Cranberry Meatball recipe is a great option for parties or as an appetizer.

Yield: Makes about 4 dozen meatballs


  • 1 3/4 pounds frozen meatballs
  • 1 1.2-oz. pkg. brown gravy mix
  • 3/4 cup whole-berry cranberry sauce
  • 2 teaspoon Dijon mustard
  • 2 tablespoons whipping cream
  • Optional: sweetened, dried cranberries, minced fresh parsley


  1. Place frozen meatballs in a slow cooker; set aside.
  2. 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.
  3. Cover and cook on low setting for 4 to 5 hours, or on high setting for 2 to 3 hours.
  4. To serve, use a slotted spoon to remove meatballs to a serving dish. Sprinkle with dried cranberries and minced parsley, if desired.
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