Creamy Cranberry Meatballs

By sandiB2010

Extras from tonight’s rich and juicy appetizers can become tomorrow’s entree. Simply serve them over a bed of fluffy noodles or rice—if there’s any left. —Amy Warren, Maineville, Ohio

Ingredients

• 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

Preparation

Step 1

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 last 30 minutes of cooking.
Yield: about 5 dozen.