Meatballs in Cranberry and Pinot Noir Sauce
photo by FLKeysJen
- Ready In:
- 55mins
- Ingredients:
- 12
- Yields:
-
24 meatballs
ingredients
- 1 (16 ounce) can whole berry cranberry sauce
- 1 cup brown sugar
- 1⁄2 cup pinot noir wine
- 2 teaspoons dry mustard (can use hot chinese if you wish)
- 2 lbs lean ground beef
- 1 1⁄2 cups fresh breadcrumbs
- 1⁄2 cup finely chopped celery
- 1⁄2 cup finely chopped onion
- 2 eggs, beaten
- 1 tablespoon Worcestershire sauce
- 2 teaspoons garlic salt
- 1⁄4 teaspoon pepper
directions
- Preheat oven to 375 degrees F.
- Lightly oil a shallow baking dish.
- In a large mixing bowl, combine ground beef, bread crumbs, celery, onion, eggs, Worcestershire sauce, garlic salt and pepper.
- Shape into 24- 1 1/2 inch balls.
- Place in one layer in baking dish.
- Bake for 20 minutes.
- Meanwhile, in a medium saucepan, stir together the cranberry sauce, brown sugar, Pinot Noir and mustard.
- Simmer over medium heat for 5 minutes, stirring often.
- Remove from heat and set aside until needed.
- After the first 20 minutes of baking, pour Cranberry and Pinot Noir Sauce over meatballs.
- Bake an additional 15 minutes.
- Remove meatballs and sauce to a serving platter and serve warm.
- A chafing dish or crockpot keeps them warm for buffets.
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Reviews
-
I make these meatballs every year for Thanksgiving or Christmas but I follow the original recipe for "<br/>Cocktail Meatballs in Cranberry-Pinot Noir Sauce Recipe" from Sharon Beran of Beran Vineyards of Hillsboro, Oregon (http://whatscookingamerica.net/Appetizers/MeatballCranPinot.htm) The original recipe calls for HOT CHINESE MUSTARD, not prepared mustard. The Chinese mustard makes a big difference in balancing out the sweetness. Also, it calls for 1 cup of Pinot Noir, not 1/2. For more cranberry flavor, I will sometimes use 2 cans of cranberry sauce but that's something you can play around with as the sauce recipe is pretty forgiving.<br/>When making the meatballs, I don't go through the trouble of finely chopping onions...I just buy dried minced onions and rehydrate in a small bowl of water them before adding them into the meat mixture. You get a good onion flavor with no large pieces (great for kids!)<br/>These are always a huge hit!
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