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Cocktail Meatballs in Cranberry-Pinot Noir Sauce

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Prep time 20
Cook time 20
Yield 50 small meatballs
Cocktail Meatballs in Cranberry-Pinot Noir Sauce


  • Meatballs:
  • 2 pounds extra-lean ground beef (hamburger)*
  • 1 1/2 cups fresh homemade bread crumbs**
  • 1/2 cup finely chopped onion
  • 2 eggs
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons garlic salt
  • 1/4 teaspoon pepper
  • Pinot Noir Sauce (see recipe below)
  • * 1 (1-pound) bag frozen cocktail-size meatballs may be substituted.
  • Sauce:
  • 1 (16-ounce) can whole cranberry sauce
  • 1 cup firmly-packed brown sugar
  • 1 cup Pinot Noir wine*
  • 2 teaspoons hot Chinese mustard
  • * Any red wine may be substituted.
  • The Game Plan

    Bake for 20 minutes, turning once. Remove from oven, drain grease from pan, and transfer cooked meatballs to a heated chafing dish or a crock pot/slow cooker; pour prepared Pinot Noir Sauce over the meatballs. Over low heat, keep warm while serving, stirring occasionally. Serve with appetizer toothpicks or skewers.

    Prepare Cranberry-Pinot Noir Sauce

    NOTE: Meatballs may be made in advance, After baking the meatballs, freeze in plastic bags. When ready to use, place the frozen meatballs in the prepared Cranberry-Pinot Noir sauce and let simmer in the slow cooker for approximately 1 hour to thaw.


    In a medium-size saucepan over medium heat, add cranberry sauce, brown sugar, pinot noir wine, and Chinese mustard; stir to combine. Let simmer for 5 minutes, stirring often. Remove from heat; set aside.

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