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Pinot Noir & Cranberry Meatballs

Raven Higheagle


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!


☆☆☆☆☆ 0 votes

Makes a Bunch
30 Min
15 Min
Slow Cooker Crock Pot


  • 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

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.

Printable Recipe Card

About Pinot Noir & Cranberry Meatballs

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

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