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Creamy Cranberry Meatballs

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
  • Makes
    about 5 dozen

Ingredients

  • 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

Directions

  • 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.

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