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Creamy Cranberry Meatballs Recipe

Creamy Cranberry Meatballs Recipe

Extras from tonight’s rich and juicy appetizers can become tomorrow’s entree. Simply serve them over a bed of fluffy noodles or rice—if there’s any left. —Amy Warren, Maineville, Ohio
TOTAL TIME: Prep: 10 min. Cook: 3 hours YIELD:60 servings


  • 2 envelopes brown gravy mix
  • 1 package (32 ounces) frozen fully cooked Swedish meatballs
  • 2/3 cup jellied cranberry sauce
  • 2 teaspoons Dijon mustard
  • 1/4 cup heavy whipping cream


  • 1. Prepare gravy mix according to package directions. In a 4-qt. slow cooker, combine the meatballs, cranberry sauce, mustard and gravy. Cover and cook on low for 3-4 hours or until heated through, adding cream during the last 30 minutes of cooking. Yield: about 5 dozen.

Nutritional Facts

1 meatball equals 55 calories, 4 g fat (2 g saturated fat), 9 mg cholesterol, 167 mg sodium, 3 g carbohydrate, trace fiber, 3 g protein.