Tangy Cranberry Meatballs
Serving Size: 5-6
1 Bag of Rosina Turkey Meatballs
1 2oz. Package of Brown Gravy Mix
¾ Cup of Whole-Berry Cranberry Sauce
2 Teaspoons Dijon Mustard
2 Tablespoons Heavy Cream
¼ cup Sweetened Dried Cranberries
1 Tablespoon Minced Parsley
- Place frozen Rosina Turkey Meatballs into the slow cooker, and set aside.
- Make the Brown Gravy according to package instructions; stir in the Cranberry Sauce, Mustard, and Heavy Cream. Stir until well blended; pour over the meatballs in slow cooker and stir to coat evenly.
- Cover and cook on low setting for 4 to 5 hours, or on the high setting for 2 to 3 hours.
- To serve meatballs use a slotted spoon to remove meatballs to a serving platter; garnish with the Dried Cranberries and Minced Parsley if desired.