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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


  • 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


  • 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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  • tamarapearson
    Jan 18, 2016

    These were a huge hit- really delicious. I will be making these again for sure.

  • Mary Kruse
    Dec 2, 2015

    I made these for a party, they were gone in no time everyone tried to figure out the ingredients,I had left over cranberries so I used them and I didn't have cream so I used sour cream instead great recipe

  • cyounce
    Nov 18, 2014

    I made these for dinner using frozen turkey meatballs & served them with mashed potatoes. Quick prep time, very easy and very good. This will become a regular in my recipe rotation.

  • dempseypenn
    Dec 29, 2011

    Outstanding! I made them for a Christmas Eve party and everyone loved them! My college-aged nephews couldn't get enough of them. I only had 2 meatballs leftover, I will put this recipe in my recipe box as a keeper!

  • mstrausstoh
    Dec 14, 2011

    These were a hit at our staff Christmas party. Next time, though, I will brown the meatballs. That brings out the flavor as well as makes them prettier. Pretty is what it is all about, no?