Pinot Noir & Cranberry Meatballs

Raven Higheagle

By
@ravenhigheagle

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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Rating:

Comments:

Serves:

Makes a Bunch

Prep:

30 Min

Cook:

15 Min

Method:

Slow Cooker Crock Pot

Ingredients

2 bag(s)
(1-pound) frozen cocktail-size meatballs
1 can(s)
(16-ounce) whole cranberry sauce
1 c
firmly-packed brown sugar
1 c
pinot noir wine
2 tsp
hot chinese mustard

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Gravies, Meat Appetizers
Main Ingredient: Beef
Regional Style: American
Other Tag: Quick & Easy