Cocktail Meatballs in Cranberry-Pinot Noir Sauce - KOTA Territory News

Cocktail Meatballs in Cranberry-Pinot Noir Sauce


2 lbs extra-lean ground beef
1 1/2 c fresh bread crumbs
1/2 c finely chopped onion
2 eggs
1 TB Worcestershire Sauce
2 tsp garlic salt
1/4 tsp pepper

Pinot Noir Sauce:

1 (15oz) can whole cranberry sauce
1 c firmly-packed brown sugar
1 c Pinot Noir
2 tsp hot Chinese mustard

In a large bowl, combine ground beef, bread crumbs, onion, eggs, Worcestershire Sauce, garlic salt and pepper; mix well. Shape into 1-inch balls. Place in one layer on prepared baking pan. Bake for 20 minutes in a preheated 375 degree oven turning once.

Remove from oven, drain grease from pan and transfer cooked meatballs to a heated chafing dish or crock pot.

Meanwhile, for sauce combine all ingredients in a medium-size saucepan over medium heat. Stir to combine and simmer 5 minutes, stirring often. Remove from heat.

Pour sauce over meatballs. Over low heat, keep warm while serving, stirring occasionally. Serve with appetizer toothpicks of skewers.

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