Dijon Cranberry Italian Meatballs

  • 40 oz. bag Mama Lucia Italian-Style Meatballs, thawed
  • 1/4 c. Dijon mustard
  • 14.5 oz. can whole berry cranberry sauce
  • 10 oz. jar chili sauce
  • 3 garlic cloves, minced
  • 1/2 c. green onions, thinly sliced

Place the meatballs in a 5-6 quart slow cooker. In a medium bowl, whisk together the mustard, cranberry sauce, chili sauce and minced garlic. Pour over the meatballs, and cook on medium for 2-4 hours. Gently stir in the green onions and continue cooking for an additional 30 minutes to 1 hour. Serve with party picks.