December 29, 2016
Beef, Ground Beef, Alcohol,
Fruit, Cranberry, Appetizers, Pacific Northwest, Budget-Friendly, Easy/Beginner Cooking, Christmas, Entertaining, New Years, Rosh Hashanah, Oven Bake, Wine, Kosher Meat more
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"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."
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.
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