Dijon Cranberry Holiday Italian Meatballs
This recipe makes the perfect appetizer for a busy holiday host!
Yield
15 servingsPrep
10 minCook
Ready
10 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 38.4 | ounces |
-
FROZEN Mama Lucia Italian Style Meatballs, thawed, 1 package |
* |
| ¼ | cup | dijon mustard |
|
| 14.5 | ounces |
cranberry sauce
1 can, whole berry |
|
| 10 | ounces |
chili sauce
1 jar |
|
| 3 | cloves |
garlic
minced |
|
| ½ | cup |
scallions, spring or green onions
thinly sliced |
|
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Directions
Place the Mama Lucia Italian Style Meatballs in a 5 to 6 quart slow cooker.
In a medium bow, whisk together the Dijon mustard, cranberry sauce, chili sauce and minced garlic.
Pour over the meatballs and cook on medium for 2 to 4 hours.
Gently stir in the green onions and continue cooking for an additional 30 minutes to one hour.
Serve with Party Picks.
Comments
This sounds nasty.