Ingredients
2 envelopes brown gravy mix1 package (32 ounces) frozen fully cooked Swedish meatballs2/3 cup jellied cranberry sauce2 teaspoons Dijon mustard1/4 cup heavy whipping cream
Preparation
Prepare gravy mix according to package directions. In a 4-qt. slow cooker, combine the meatballs, cranberry sauce, mustard and gravy. Cover and cook on low for 3-4 hours or until heated through, adding cream during the last 30 minutes of cooking.
