Tangy Cranberry Meatballs

Tangy Cranberry Meatballs

Servings: 5-6   |   Preparation: 120 Mins


  • 1 Bag of Rosina Turkey Meatballs
  • 1 2oz. Package of Brown Gravy Mix
  • ¾ Cup of Whole-Berry Cranberry Sauce
  • 2 Teaspoons Dijon Mustard
  • 2 Tablespoons Heavy Cream
  • ¼ cup Sweetened Dried Cranberries (Optional)
  • 1 Tablespoon Minced Parsley (Optional)


Place frozen Rosina Turkey Meatballs into the slow cooker, and set aside. Make the brown gravy according to package instructions; stir in the cranberry sauce, mustard, and heavy cream. Stir until well blended; pour over the meatballs in slow cooker and stir to coat evenly. Cover and cook on low setting for 4 to 5 hours, or on the high setting for 2 to 3 hours. To serve meatballs use a slotted spoon to remove meatballs to a serving platter; garnish with the dried cranberries and minced parsley if desired.