pinot noir & cranberry meatballs

Name: Pinot Noir & Cranberry Meatballs
Prep time: 30 min
Cook time: 15 min
Cuisine: American
Ingredients: 2 bag(s) (1-pound) frozen cocktail-size meatballs; 1 can(s) (16-ounce) whole cranberry sauce; 1 cup(s) firmly-packed brown sugar; 1 cup(s) pinot noir wine; 2 teaspoon(s) hot chinese mustard

review

Private Recipe by

Raven Higheagle

@ravenhigheagle

Prescott, AZ

Pinot Noir & Cranberry Meatballs are super yummy and simple to make. Sheri came over for a pool day and as usual, we each made some delicious food to snack on while we hung out. These meatballs are quick and easy to make and work perfectly as an appetizer or lunch. They would also be great over noodles with the sauce. The Pinot Noir and Cranberry sauce is awesome and Sheri said they were the best meatballs she has ever had!

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yield serving(s)

prep time 30 Min

cook time 15 Min

method Slow Cooker Crock Pot

Ingredients For pinot noir & cranberry meatballs

2 bag

(1-pound) frozen cocktail-size meatballs
1 can

(16-ounce) whole cranberry sauce
1 c

firmly-packed brown sugar
1 c

pinot noir wine
2 tsp

hot chinese mustard

How To Make pinot noir & cranberry meatballs

1
Bake the meatballs in the oven according to the package directions.

2
In a medium-size saucepan over medium heat, add cranberry sauce, brown sugar, pinot noir wine, and Chinese mustard.
3
Stir to combine and let simmer for 5 minutes, stirring often.
4
Remove from heat.
5
Transfer cooked meatballs to a crock pot and pour prepared Pinot Noir Sauce over the meatballs.
6
Over low heat, keep warm while serving, stirring occasionally.
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