Tangy Cranberry Meatballs

  • Yield: Serves 6
  • Prep Time: 20 minutes
  • Cooking Time: 4 hours, 10 minutes
Tangy Cranberry Meatballs


  • 1 lb. ground beef
  • 1/2 cup chopped onion
  • 2 egg yolks
  • 1/2 tsp. ground sage
  • 1/2 cup seasoned breadcrumbs
  • 1 (12-oz.) bag fresh cranberries
  • 1 orange, zested and juiced
  • 1/2 cup sugar
  • 2 tsp. Dijon mustard
  • 1/2 cup vegetable broth
  • 1 (12-oz.) jar beef gravy


  1. In a large bowl combine ground beef, onion, egg yolks, sage, breadcrumbs, and salt and pepper to taste; mix gently. Form into small meatballs and place in a slow cooker. Set aside.
  2. For the sauce, in a large saucepan combine cranberries, orange zest, orange juice and sugar. Cook over medium-high heat 10 minutes or until cranberries burst and mixture is slightly thickened.
  3. Stir in mustard, broth and gravy; cook and stir until heated through. Pour over meatballs in slow cooker.
  4. Cook, covered, on LOW 4 to 5 hours. Serve warm.

Per serving: 280 calories, 11g fat, 4g saturated fat, 101mg cholesterol, 665mg sodium, 32g carbohydrate, 3g fiber, 13g protein

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