- 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 blend the cranberry sauce, the chili sauce and the Dijon mustard. Add the frozen meatballs to the sauce and stir to coat. Cover and cook on high for about 3 to 4 hours, or low about 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° for 40 minutes covered.