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Cocktail Meatballs in Cranberry-Pinot Noir Sauce

Cocktail Meatballs in Cranberry-Pinot Noir Sauce

Date Added: 06/05/2013

Meatballs are delicious and are great for guests in any age group as well as any occasions! Try to give it a kick by adding Pinot Noir to the sauce to create this succulent dish!



2 pounds                    Extra-lean ground beef (hamburger)*

1 1/2 cups                  Fresh homemade bread crumbs

1/2 cup                        Finely chopped onion

2                                   Eggs

1 tbsp                          Worcestershire sauce

2 tsp                            Garlic salt

1/4 tsp                         Pepper

Pinot Noir Sauce (see recipe below)


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


  1. Preheat oven to 375 degrees F. Lightly oil a large shallow baking dish or pan.
  2. In a large bowl, combine ground beef, bread crumbs, 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.
  3. 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 tps                                        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.