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Tangy Cranberry Meatballs

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

Gooseberry Patch FEBRUARY 2011

  • 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


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.


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Tangy Cranberry Meatballs recipe