pinot noir & cranberry meatballs
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!
prep time
30 Min
cook time
15 Min
method
Slow Cooker Crock Pot
yield
Makes a Bunch
Ingredients
- 2 bags (1-pound) frozen cocktail-size meatballs
- 1 can (16-ounce) whole cranberry sauce
- 1 cup firmly-packed brown sugar
- 1 cup pinot noir wine
- 2 teaspoons hot chinese mustard
How To Make pinot noir & cranberry meatballs
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Step 1Bake the meatballs in the oven according to the package directions.
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Step 2In a medium-size saucepan over medium heat, add cranberry sauce, brown sugar, pinot noir wine, and Chinese mustard.
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Step 3Stir to combine and let simmer for 5 minutes, stirring often.
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Step 4Remove from heat.
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Step 5Transfer cooked meatballs to a crock pot and pour prepared Pinot Noir Sauce over the meatballs.
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Step 6Over low heat, keep warm while serving, stirring occasionally.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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