Meatballs In Cranberry Pinot Noir Sauce
December 29, 2016
"Found these tasty meatballs in a cookbook on my sister's bookshelf, "Recipes from the Vineyards of Oregon". This is a favorite appetizer for winter holiday gatherings."
- FOR MEATBALLS
- FOR SAUCE
- Serving Size: 1 (341.2 g)
- Calories 878.5
- Total Fat - 32.5 g
- Saturated Fat - 11.1 g
- Cholesterol - 212.4 mg
- Sodium - 509 mg
- Total Carbohydrate - 100.5 g
- Dietary Fiber - 1.3 g
- Sugars - 67.5 g
- Protein - 45.4 g
- Calcium - 103.8 mg
- Iron - 6.4 mg
- Vitamin C - 1.8 mg
- Thiamin - 0.3 mg
Preheat oven to 375 degrees F. (Gas mark 5)
Lightly oil a shallow baking dish.
In a large mixing bowl, combine ground beef, bread crumbs, celery, onion, eggs, Worcestershire sauce, garlic salt and pepper.
Shape into 24- 1 1/2 inch balls.
Place in one layer in baking dish.
Bake for 20 minutes.
Meanwhile, in a medium saucepan, stir together the cranberry sauce, brown sugar, Pinot Noir and dry mustard.
Simmer over medium heat for 5 minutes, stirring often.
Remove from heat and set aside until needed.
After the first 20 minutes of baking, pour Cranberry and Pinot Noir Sauce over meatballs.
Bake an additional 15 minutes.
Remove meatballs and sauce to a serving platter and serve warm.
A chafing dish or crockpot keeps them warm for buffets.
Tips & Variations
- Some people like their sauce spicier - we do not. If you do then perhaps you might combine and heat your sauce ingredients, then taste for seasoning. Use more dry mustard or add a favorite spicy prepared mustard to taste. Bon Appetit!