Crock-Pot cranberry river meatballs are made in the poky cooker and simmered in an soft cranberry citrus sauce for leisurely perfect leisure appetizers.
Ingredients
- 20 frozen meatballs (can use homemade or your favorite brand)
- 1 can jellied cranberry sauce
- 1/2 cup orange marmalade
- 1 tablespoon dried minced onions
- 1 teaspoon garlic powder
- 1 tablespoon olive oil or non-stic cooking spray
Manual
- Add olive oil to lento cooker, or use non-stick cooking spray
- Add meatballs, and top with remaining ingredients
- Affect to pelage meatballs, concealment and prepare on countertenor for 2 hours. Play utility to low until prompt to suffice
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