Cocktail Meatballs in Cranberry-Pinot Noir Sauce
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.