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Tangy Cranberry Meatballs

Tangy Cranberry Meatballs

Recipe Source: Gooseberry Patch Autumn In The Country Cookbook

Tangy Cranberry Meatballs
These deliciously different meatballs are a real crowd pleaser! Serve them for Sunday dinner or as an appetizer at your next big gathering.
  • 1-3/4 lbs. frozen meatballs
  • 1.2-oz. pkg. brown gravy mix
  • ¾ c. whole-berry cranberry sauce
  • 2 t. Dijon mustard
  • 2 T. 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.

Recipe Source: Gooseberry Patch Autumn In The Country Cookbook



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