We own CrockPot!
We love CrockPot!
Recently we made good use of a leftover can of jellied cranberry sauce. There is always a can left behind and we never know what to do with it because apparently it is only legal to eat cranberry sauce for Thanksgiving. But we grabbed some for a yummy and easy recipe!
One package of frozen turkey meatballs
One jar of jellied cranberry sauce
One (12 oz) jar of barbecue sauce
Two table spoons of Honey dijon mustard
Toss in the barbecue sauce, mustard and cranberry sauce to coat the bottom of the slow cooker. We chopped up the cranberry sauce and spread it around. Add in the turkey meatballs and coat them with your sauce.
Slow cook on the low setting for 4 to 6 hours. Eat with some rice and grab a veggie (something green(e)) and you are done!