Meatballs in Cranberry and Pinot Noir Sauce, Appetizer Recipe

Meatballs in Cranberry and Pinot Noir Sauce

This recipe was shared with me by Sharon Beran of Beran Vineyards of Hillsboro, Oregon. These meatballs are easy to make and so good! Sharon says to use Costco frozen meatballs if you want to save time.

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.

Meatballs in Cranberry and Pinot Noir Sauce

2 pounds lean ground beef*
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)

* 2 (1-pound) bags frozen cocktail-size meatballs (about 64 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, celery, onion, eggs, Worcestershire sauce, garlic salt, and pepper: mix well. Shape into 24 (1 1/2-inch) balls. Place in one layer in prepared baking dish.

Prepare Pinot Noir Sauce.

Bake for 20 minutes. Pour prepared Pinot Noir Sauce over the meatballs; bake for an additional 15 minutes. Remove from oven to a heated chafing dish or a slow cooker and keep warm while serving. Serve with appetizer toothpicks.

Makes 24 small meatballs.

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

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.

* Any red wine may be substituted.