Tangy Cranberry Meatballs

GooseberryPatch's picture

Nov. 10, 2011

Perfect for a holiday appetizer, tailgate party or family get-together, these Tangy Cranberry Meatballs come together in a jiffy using leftover gravy and cranberry sauce from your holiday meal. So easy...and so good!


Meatballs 1 3/4 Pound , frozen (or leftover)
Brown gravy mix 1 1/5 Ounce (package or leftover)
Whole berry cranberry sauce
Dijon mustard 2 Teaspoon
Whipping cream 2 Tablespoon
For garnish
Dried cranberries 2 Tablespoon , sweetened
Fresh parsley 1 Teaspoon , minced



1. In a slow cooker, place the frozen meatballs and set aside.

2. Make brown gravy according to instruction on the package.

3. Add in cranberry sauce, mustard and cream, in the gravy and stir to well combined.

4. Pour the gravy mixture over meatballs and stir lightly to coat evenly.

5. Put the lid on and cook over low heat for 4 to 5 hours, or on high setting for 2 to 3 hours.


6. Using a perforated ladle remove meatballs and place a serving dish.

7. Sprinkle with dried cranberries and minced parsley, if desired and serve hot.

Recipe Summary

Difficulty Level: Very Easy
Cook Time: 180 Minutes
Ready In: 180 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 212Calories from Fat 71

 % Daily Value*

Total Fat 7 g10.8%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 628 mg26.17%

Total Carbohydrates 17 g5.7%

Dietary Fiber 3 g12%

Sugars 5 g

Protein 19 g38%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet