Cranberry-Pinot Noir Mini-Meatballs
CATEGORY: Appetizer
Not your standard meatballs.... The Cranberry-Pinot Noir sauce makes this dish a touchdown!
SERVINGS:  50 mini-meatballs
PREP TIME:  25 minutes
COOK TIME:  25 minutes

2 pounds extra-lean ground beef*

1 1/2 cups 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

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

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



  1. Meatballs:  Preheat oven to 375° F.  Lightly oil a large shallow baking sheet or pan.  In a large bowl, combine ground beef, bread crumbs, celery, onion, eggs, Worcestershire sauce, garlic salt, and pepper: mix well.  Shape into 1-inch balls.  Place one layer on prepared baking sheet.  Bake for 20 minutes, turning once.
  2. Cranberry-Pinot Noir Sauce:  In a medium-size saucepan over medium heat, add cranberry sauce, brown sugar, wine, and Chinese mustard; stir to combine.  Let simmer for 5 minutes, stirring often. Remove from heat; set aside.
  3. Final Step:  Remove meatballs from oven, drain grease from pan, and transfer cooked meatballs to a heated chafing dish or a slow cooker (crock pot); pour prepared Cranberry-Pinot Noir Sauce over the meatballs. Over low heat, keep warm while serving, stirring occasionally. Serve with appetizer toothpicks or skewers.

NOTE: Meatballs may be made in advance and frozen in plastic bags, which makes this a great time saving appetizer. On party day, place the frozen meatballs in the prepared Cranberry-Pinot Noir Sauce and let simmer in the slow cooker for approximately 1 hour to warm.