Cranberry Appetizer Meatballs

Another one from the DMN.

Cranberry Appetizer Meatballs

50 frozen plain meatballs, about 1 3/4 lbs.

1 envelope (about 1.2 oz) brown gravy mix

3/ 4cup whole-berry cranberry sauce

2 Tbsp. heavy or whipping cream (use only real cream – half and half or milk will curdle)

2 tsp. Dijon mustard

Minced fresh parsley and dried cranberries, optional garnish

Place the still-frozen meatballs in the crockery pot of a slow cooker. Set aside.

Make the gravy according to the package directions, then add cranberry sauce, mustard and 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 sauce. (The meatballs on top may not be floating in sauce at first but they will release moisture as they cook).

Cook for 4-5 hours on LOW or 2-3 hours on HIGH.

To serve, use a slotted spoon to remove the meatballs from the gravy into a serving dish.

Garnish by scattering a little minced parsley and a few dried cranberries over the top, if desired.

Serve with cocktail toothpicks for spearing, if desired.

Refrigerate any leftover gravy in an airtight container for another use, up to 3 days.

Makes 50 meatballs.

Per meatball: Cal 40, Fat 2g, Sat Fat 1g, Chol 14mg, Sodium 43mg


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