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    You are in: Home / Recipes / Meatballs in Cranberry and Pinot Noir Sauce Recipe
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    Meatballs in Cranberry and Pinot Noir Sauce

    Meatballs in Cranberry and Pinot Noir Sauce. Photo by FLKeysJen

    1/2 Photos of Meatballs in Cranberry and Pinot Noir Sauce

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    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    20 mins

    35 mins

    acerast's Note:

    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.

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    Ingredients:

    Yield:

    meatballs

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 375 degrees F.
    2. 2
      Lightly oil a shallow baking dish.
    3. 3
      In a large mixing bowl, combine ground beef, bread crumbs, celery, onion, eggs, Worcestershire sauce, garlic salt and pepper.
    4. 4
      Shape into 24- 1 1/2 inch balls.
    5. 5
      Place in one layer in baking dish.
    6. 6
      Bake for 20 minutes.
    7. 7
      Meanwhile, in a medium saucepan, stir together the cranberry sauce, brown sugar, Pinot Noir and mustard.
    8. 8
      Simmer over medium heat for 5 minutes, stirring often.
    9. 9
      Remove from heat and set aside until needed.
    10. 10
      After the first 20 minutes of baking, pour Cranberry and Pinot Noir Sauce over meatballs.
    11. 11
      Bake an additional 15 minutes.
    12. 12
      Remove meatballs and sauce to a serving platter and serve warm.
    13. 13
      A chafing dish or crockpot keeps them warm for buffets.

    Ratings & Reviews:

    • on November 19, 2012

      35

      I make these meatballs every year for Thanksgiving or Christmas but I follow the original recipe for "
      Cocktail Meatballs in Cranberry-Pinot Noir Sauce Recipe" from Sharon Beran of Beran Vineyards of Hillsboro, Oregon (http://whatscookingamerica.net/Appetizers/MeatballCranPinot.htm) The original recipe calls for HOT CHINESE MUSTARD, not prepared mustard. The Chinese mustard makes a big difference in balancing out the sweetness. Also, it calls for 1 cup of Pinot Noir, not 1/2. For more cranberry flavor, I will sometimes use 2 cans of cranberry sauce but that's something you can play around with as the sauce recipe is pretty forgiving.
      When making the meatballs, I don't go through the trouble of finely chopping onions...I just buy dried minced onions and rehydrate in a small bowl of water them before adding them into the meat mixture. You get a good onion flavor with no large pieces (great for kids!)
      These are always a huge hit!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 09, 2011

      45

      These meatballs were tasty but a little too sweet for me and my family. I would make them again with maybe 1/2 cup of brown sugar-I did like the combination of cranberry with the beef, and the pinot noir gave it a good flavor. I made this for Best of 2010 Tag-thanks for a good recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 01, 2010

      55

      Fantastic! One of the most popular dishes at our New Year's Eve party. I cooked and served it in a crock pot. It was not too sweet - very good cranberry and Pinot Noir flavor and received lots of compliments.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Meatballs in Cranberry and Pinot Noir Sauce

    Serving Size: 1 (2122 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 170.7
     
    Calories from Fat 41
    24%
    Total Fat 4.6 g
    7%
    Saturated Fat 1.7 g
    8%
    Cholesterol 40.0 mg
    13%
    Sodium 97.3 mg
    4%
    Total Carbohydrate 22.1 g
    7%
    Dietary Fiber 0.6 g
    2%
    Sugars 16.8 g
    67%
    Protein 9.1 g
    18%

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