Cranberry and Chili Meatballs with a Dijon Twist


  1. In a slow cooker, blend the cranberry sauce, chili sauce and Dijon mustard. Add the frozen meatballs and stir to coat.
  2. Cover and cook on high for 3 to 4 hours or low 5 to 6 hours until meatballs are heated through.


  • 1 lb Roma® Gourmet Beef and Pork Meatballs
  • 16 oz jellied cranberry sauce
  • 1/3 cup chili sauce
  • 1 tbsp mustard, dijon