Cocktail Meatballs in Cranberry-Pinot Noir Sauce

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Cocktail Meatballs in Cranberry-Pinot Noir Sauce Recipe

Yields: 50 small meatballs

Ingredients:

2 pounds extra-lean ground beef (hamburger)*
1 1/2 cups fresh homemade bread crumbs**
1/2 cup finely chopped onion
2 eggs
1 tablespoon Worcestershire sauce
2 teaspoons garlic salt
1/4 teaspoon pepper
Pinot Noir Sauce (see recipe below)

* 1 (1-pound) bag frozen cocktail-size meatballs may be substituted.

** Learn how to make homemade bread crumbs.

Preparation:

Preheat oven to 375 degrees F. Lightly oil a large shallow baking dish or pan.

In a large bowl, combine ground beef, bread crumbs, celery, onion, eggs, Worcestershire sauce, garlic salt, and pepper: mix well. NOTE: I find that mixing ground beef using my hands is the easiest way. Shape into 1-inch balls. Place in one layer in prepared baking pan.

Bake for 20 minutes, turning once. Remove from oven, drain grease from pan, and transfer cooked meatballs to a heated chafing dish or a crock pot/slow cooker; pour prepared Pinot Noir Sauce over the meatballs. Over low heat, keep warm while serving, stirring occasionally. Serve with appetizer toothpicks or skewers.

Prepare Cranberry-Pinot Noir Sauce

NOTE: Meatballs may be made in advance, After baking the meatballs, freeze in plastic bags. When ready to use, place the frozen meatballs in the prepared Cranberry-Pinot Noir sauce and let simmer in the slow cooker for approximately 1 hour to thaw.

Makes 50 small (1-inch) meatballs.
 

Cranberry-Pinot Noir Sauce:
1 (16-ounce) can whole cranberry sauce
1 cup firmly-packed brown sugar
1 cup Pinot Noir wine*
2 teaspoons hot Chinese mustard

* Any red wine may be substituted.

In a medium-size saucepan over medium heat, add cranberry sauce, brown sugar, pinot noir wine, and Chinese mustard; stir to combine. Let simmer for 5 minutes, stirring often. Remove from heat; set aside.

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