Cranberry Meatballs

50 frozen meatballs, plain or Italian
1 (1.2 oz) envelope brown gravy mix
3/4 c. whole-berry cranberry sauce
2 T. heavy or whipping cream
2 tsp. Dijon mustard
Minced parsley & dried cranberries, optional garnish
Cocktail toothpicks, for serving

Place still-frozen meatballs in the crockery of a slow cooker; set aside.

Make gravy as directed on package, then add the cranberry sauce, mustard and cream. Stir gently until well-blended. Pour mixture over meatballs. Stir gently to coat all the meatballs. Cover and cook 4 to 5 hours on low, or 2 to 3 hours on high.

To serve: With slotted spoon, remove meatballs from gravy to a serving dish, such as a chafing dish. Garnish by scattering a little minced parsley and a few dried cranberries over the top. Serve with cocktail toothpicks for spearing.

Refrigerate leftover gravy for up to 3 days. Reheat in microwave, covered with a paper towel, for 3 minutes, stirring halfway through.

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