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
Meatballs: 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
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.
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.
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.