Cranberry Appetizer Meatballs
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 50
Ingredients
50 frozen meatballs (about 1 3/4 pounds)1 envelope (about 1.2 oz) brown gravy mix3/4 cup whole-bery cranberry sauce2 Tbsp heavy or whipping cream1 1/2 tsp mustard
Place the still frozen meatballs in the crockery pot of the slow cooker. Set aside.
Make the gravy according to package directions; then add cranberry sauce, mustard and cream. Stir gently until well blended.
Pour the gravy mixture over the meatballs. Cover the slow cooker and cook 4-5 hours on the low setting; or 2-3 hours on high.
Serve with slotted spoon or drain gravy and put meatballs back on slow cooker and serve with toothpicks.
Number of Servings: 50
Recipe submitted by SparkPeople user TRONDCLAN.
Make the gravy according to package directions; then add cranberry sauce, mustard and cream. Stir gently until well blended.
Pour the gravy mixture over the meatballs. Cover the slow cooker and cook 4-5 hours on the low setting; or 2-3 hours on high.
Serve with slotted spoon or drain gravy and put meatballs back on slow cooker and serve with toothpicks.
Number of Servings: 50
Recipe submitted by SparkPeople user TRONDCLAN.
Nutritional Info Amount Per Serving
- Calories: 52.1
- Total Fat: 3.4 g
- Cholesterol: 10.2 mg
- Sodium: 92.2 mg
- Total Carbs: 2.6 g
- Dietary Fiber: 0.3 g
- Protein: 2.7 g
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