Crockpot Cranberry Cocktail Meatballs

• 2 pounds 90% Lean Ground Beef
• 1/4 cups Skim Milk
• 1 cup Plain Whole Wheat Bread Crumbs
• 2 Eggs
• 1 teaspoon Onion Powder
• 1/2 teaspoons Garlic Powder
• 2 teaspoons Dried Parsley
• Salt And Pepper, to taste
• 14 ounces, weight Can, Cranberry Sauce
• 1 cup Low-salt Ketchup
• 2 teaspoons Dijon Mustard
• 2 teaspoons Apple Cider Vinegar
• 1 teaspoon Worcestershire Sauce
• Chopped Chives, Garnish

1. For the meatballs: In a large bowl, combine lean ground beef, skim milk, plain whole wheat bread crumbs, eggs, onion powder, garlic power, dried parsley, salt and pepper to taste.
2. Gently combine all ingredients to blend.
3. Shape into meatballs approximately 1 inch round.
4. For the cranberry sauce In the crockpot, combine cranberry sauce, low-salt ketchup, mustard, apple cider vinegar, and Worcestershire sauce.
5. Add the meatballs.
6. Cook on low for 3 hours; check for tenderness and meat should be cooked through.
7. It should take no more than 4 hours to complete cooking.
8. Serve.
9. Meatballs can be prepared ahead and reheated.
10. Meatballs can also can be frozen and used at a later date.

ground beef, milk, whole wheat bread crumbs, eggs, onion powder, garlic, parsley, salt, weight, lowsalt, dijon mustard, apple cider vinegar, worcestershire sauce, chives

Taken from tastykitchen.com/recipes/appetizers-and-snacks/crockpot-cranberry-cocktail-meatballs/ (may not work)