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This recipe was shared with me by Sharon Beran of
Beran Vineyards
of Hillsboro, Oregon. These meatballs are easy to make and so good and they are so addictive!
Check out Linda's
Appetizer Recipes
for
more great appetizer ideas.
Don't
forget to check
out my
Holiday Open
House Menu
which includes this popular and
delicious
Meatballs in Cranberry and Pinot Noir Sauce.
Cocktail Meatballs in Cranberry-Pinot Noir Sauce Recipe
Recipe Type:
Appetizers,
Ground Beef,
Hamburger
Yields: 50 small meatballs
Prep time: 20 min
Cook time: 20 min
Ingredients:
2 pounds extra-lean ground beef
(hamburger)*
1 1/2 cups fresh
homemade bread crumbs**
1/2 cup finely chopped celery
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 slow cooker (crock pot); 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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