Meatballs in Cranberry and Pinot Noir Sauce

READY IN: 55mins
Recipe by Acerast

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.

Top Review by Mazda_Mom

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 ( 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!

Ingredients Nutrition


  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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