Cocktail Meatballs in Cranberry-Pinot Noir Sauce Recipe

Cocktail Meatballs in Cranberry-Pinot Noir Sauce Recipe

Party Hors d'oeuvres Recipe Ingredients:

• 2 pounds extra-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)

* 1 (1-pound) bag frozen cocktail-size meatballs may be substituted.

Party Hors d'oeuvres Recipe Instructions:

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