Cranberry and Chili Meatballs with a Dijon Twist
Servings: 8 | Preparation: 30 Mins
- 12 oz. Package Rosina Italian Style Meatballs
- 16 oz. can jellied cranberry sauce
- 1/3 cup chili sauce
- 1 Tbsp. Dijon mustard
In a slow cooker or crock pot blend the cranberry sauce, chili sauce and Dijon mustard. Add the frozen meatballs and stir to coat. Cover and cook on high for 3 to 4 hours or low 5 to 6 hours until meatballs are heated through. This recipe can also be simmered on med-low on a stove top in a pot for 30 minutes; stirring frequently, or in an oven in a greased 2 qt. casserole at 350°F for 40 minutes covered.