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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

 Cooking Directions:

  1. Place frozen Rosina Turkey Meatballs into the slow cooker, and set aside.
  2. 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.
  3. Cover and cook on low setting for 4 to 5 hours, or on the high setting for 2 to 3 hours.
  4. To serve meatballs use a slotted spoon to remove meatballs to a serving platter; garnish with the Dried Cranberries and Minced Parsley if desired.