Meatballs are always a hit on appetizer buffets, but they are particularly successful when they come together as quickly and easily as these do!
—AMY WARREN MAINEVILLE, OH
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 final 30 minutes of cooking.
TOP TIP
Need a quick dinner? Extras from rich and juicy Creamy Cranberry Meatballs easily turn into a hearty entree. Simply reheat leftover meatballs and sauce in the microwave. Then serve them over a bed of white rice or noodles. Add a salad or a loaf of crusty bread, and dinner is ready!