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Tangy Cranberry Meatballs
- Yield: Serves 6
- Prep Time: 20 minutes
- Cooking Time: 4 hours, 10 minutes
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Ingredients
- 1 lb Ground beef
- 1/2 cup Chopped onion
- 2 Egg yolks
- 1/2 tsp Ground sage
- 1/2 cup Seasoned breadcrumbs
- 12 oz Fresh cranberries
- 1 Orange, zested and juiced
- 1/2 cup Sugar
- 2 tsp Dijon mustard
- 1/2 cup Vegetable broth
- 12 oz Beef gravy
Instructions
- 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.
- 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.
- Stir in mustard, broth and gravy; cook and stir until heated through. Pour over meatballs in slow cooker.
- Cook, covered, on LOW 4 to 5 hours. Serve warm.
