Meatballs in Cranberry and Pinot Noir Sauce |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This has been a favorite of ours for many years. It is from the Recipes from the Vineyards of Oregon cookbook. Delicious and elegant meatballs, the food service where DH teaches now makes these for entertaining. Ingredients:
1 (16 ounce) can whole berry cranberry sauce |
1 cup brown sugar |
1/2 cup pinot noir wine |
2 teaspoons dry mustard (can use hot chinese if you wish) |
2 lbs lean ground beef |
1 1/2 cups fresh breadcrumbs |
1/2 cup finely chopped celery |
1/2 cup finely chopped onion |
2 eggs, beaten |
1 tablespoon worcestershire sauce |
2 teaspoons garlic salt |
1/4 teaspoon pepper |
Directions:
1. Preheat oven to 375 degrees F.
2. Lightly oil a shallow baking dish.
3. In a large mixing bowl, combine ground beef, bread crumbs, celery, onion, eggs, Worcestershire sauce, garlic salt and pepper.
4. Shape into 24- 1 1/2 inch balls.
5. Place in one layer in baking dish.
6. Bake for 20 minutes.
7. Meanwhile, in a medium saucepan, stir together the cranberry sauce, brown sugar, Pinot Noir and mustard.
8. Simmer over medium heat for 5 minutes, stirring often.
9. Remove from heat and set aside until needed.
10. After the first 20 minutes of baking, pour Cranberry and Pinot Noir Sauce over meatballs.
11. Bake an additional 15 minutes.
12. Remove meatballs and sauce to a serving platter and serve warm.
13. A chafing dish or crockpot keeps them warm for buffets.
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