Directions:
- Place frozen meatballs in a slow cooker; set aside.
- Make gravy according to package directions; stir in cranberry sauce, mustard and cream. Stir until well blended; pour over meatballs and stir to coat evenly.
- Cover and cook on low setting for 4 to 5 hours, or on high setting for 2 to 3 hours.
- To serve, use a slotted spoon to remove meatballs to a serving dish. Sprinkle with dried cranberries and minced parsley, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1805.66 Kcal (7560 kJ) | ||
| Calories from fat | 760.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 84.53g | 130% | |
|---|---|---|---|
| Cholesterol | 34.32mg | 11% | |
| Sodium | 6136.23mg | 256% | |
| Potassium | 1560.56mg | 33% | |
| Total Carbs | 90.29g | 30% | |
| Sugars | 13.36g | 53% | |
| Dietary Fiber | 40.66g | 163% | |
| Protein | 171.4g | 343% | |
| Vitamin C | 2.3mg | 4% | |
| Iron | 16.8mg | 93% | |
| Calcium | 269.8mg | 27% | |
| Amount Per 100 g | |||
| Calories | 172.78 Kcal (723 kJ) | ||
| Calories from fat | 72.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.09g | 130% | |
|---|---|---|---|
| Cholesterol | 3.28mg | 11% | |
| Sodium | 587.15mg | 256% | |
| Potassium | 149.32mg | 33% | |
| Total Carbs | 8.64g | 30% | |
| Sugars | 1.28g | 53% | |
| Dietary Fiber | 3.89g | 163% | |
| Protein | 16.4g | 343% | |
| Vitamin C | 0.2mg | 4% | |
| Iron | 1.6mg | 93% | |
| Calcium | 25.8mg | 27% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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