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. 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. NOTE: You do not want meatballs too small or too big. These are meant to be a finger food, so you want something you can eat in one or two bites.
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. S erve with appetizer toothpicks or skewers.
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.
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.
Cranberry Pinot Noir Meatballs Recipe: https://whatscookingamerica.net/appetizers/meatballcranpinot.htm