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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

    Average Rating:

    5 Total Reviews

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    • on November 19, 2012

      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!

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    • on March 09, 2011

      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!

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    • on January 01, 2010

      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.

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    • on December 11, 2008

      The meatballs themselves were good, but the sauce was much too sweet---one cup of brown sugar seems to be too much. I also think that the sauce needs more"zip"---some additional seasoning. I guess I was expecting it to taste more like the recipes than include chili sauce.

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    • on January 13, 2007

      Very good. I like the sweet sour taste of the cranberries in this one. I left out onions but used everything else. I think I'll make these ahead and keep in freezer.

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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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