"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Cranberry Meatballs Recipe

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This recipe for Cranberry Meatballs, by , is from The Toledo Area Chapter APA Celebrates National Payroll Week!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lorraine Plantz - Teledyne Turbine Engines
Added: Wednesday, July 9, 2008

Category:
Category:

Ingredients:  
Ingredients:  
50 frozen traditional or plain meatballs (1 lbs.)
1 envelope brown gravy mix
cup whole berry cranberry sauce (or 8 oz.)
2 Tbs heavy whipping cream
2 tsp Dijon mustard
Minced fresh parsley and dried cranberries (optional garnish on top)

Directions:
Directions:
Place frozen meatballs in slow cooker. Set aside. Make gravy according to package directions, then add cranberry sauce, mustard, and cream. Stir gently until well blended. Pour gravy mixture over meatballs. Stir gently so that all meatballs are coated in sauce.

Cover slow cooker and cook 4-5 hours on low or 2-3 hours on high setting.

 

 

 

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