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Cranberry Appetizer Meatballs




Source of Recipe


Raleigh News and Observer






Recipe Introduction


Make your favorite recipe for meatballs or use frozen mini meatballs.





List of Ingredients



• 50 frozen or fresh meatballs (see intro)
  
• 1 envelope (1/2 ounce) brown gravy mix
  
• 3/4 cup whole-berry cranberry sauce (about 1/2 can)
  
• 2 teaspoons Dijon mustard
  
• 2 tablespoons heavy or whipping cream (anything else will curdle)
  
• Minced fresh parsley and dried cranberries for garnish
  
• Cocktail toothpicks for serving.
  






Instructions



1. Place the meatballs in a slow cooker. Set aside.
   
2. Make the gravy according to the package directions, then add cranberry sauce, mustard, and cream. Stir gently until well blended.
   
3. Pour the gravy mixture over the meatballs. Stir gently to make sure all the meatballs are coated with sauce.
   
4. Cover the slow cooker and cook 4 hours on low, or 2-3 hours on high.
   
5. To serve, use a slotted spoon to remove the meatballs from the gravy into a serving dish.
   
6. Garnish by scattering a little minced parsley and a few dried cranberries over the top. Serve with cocktail toothpicks for spearing.
   
7. Refrigerate any leftover gravy in an airtight container for another use. It can be reheated and used with roast pork,