This is another dish I served at the open house. I thought the sauce needed an extra kick so I doubled the mustard. Armour makes some lovely frozen meatballs that can be used instead of making your own.
Cocktail Meatballs in Cranberry-Pinot Noir Sauce
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.
** Learn how to make homemade bread crumbs.
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.
Prepare Pinot Noir Sauce.
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.
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
1/2 cup Pinot Noir wine*
2 teaspoons hot Chinese mustard
* Any red wine may be substituted.
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.
http://whatscookingamerica.net/Appetizers/MeatballCranPinot.htm
Cocktail Meatballs in Cranberry-Pinot Noir Sauce
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.
** Learn how to make homemade bread crumbs.
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.
Prepare Pinot Noir Sauce.
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.
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
1/2 cup Pinot Noir wine*
2 teaspoons hot Chinese mustard
* Any red wine may be substituted.
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.
http://whatscookingamerica.net/Appetizers/MeatballCranPinot.htm