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Recipe Ingredients

  • 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)

Recipe Directions

  • 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.

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