Cocktail Meatballs in Cranberry-Pinot Noir Sauce
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
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.
- Preheat oven to 375 degrees F. Lightly oil a large shallow baking dish or pan.
- 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.
- 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.