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Party Meatballs with a Dijon Twist


 12 oz. Package Rosina® Italian Style Meatballs

16 oz. can jellied cranberry sauce

1/3 cup chili sauce

1 Tbsp. Dijon mustard


In a slow cooker blend the cranberry sauce, the chili sauce and the Dijon mustard. Add the frozen meatballs to the sauce and stir to coat. Cover and cook on high for about 3 to 4 hours, or low about 5 to 6 hours until meatballs are heated through.

This recipe can also be simmered on med-low on a stovetop in a pot for 30 minutes; stirring frequently, or in an oven in a greased 2 qt. casserole at 350° for 40 minutes covered.