Cranberry Pinot Noir Meatballs Recipes

MEATBALLS IN CRANBERRY AND PINOT NOIR SAUCE

Steps:

• Preheat oven to 375 degrees F.
• Lightly oil a shallow baking dish.
• In a large mixing bowl, combine ground beef, bread crumbs, celery, onion, eggs, Worcestershire sauce, garlic salt and pepper.
• Shape into 24- 1 1/2 inch balls.
• Place in one layer in baking dish.
• Bake for 20 minutes.
• Meanwhile, in a medium saucepan, stir together the cranberry sauce, brown sugar, Pinot Noir and mustard.
• Simmer over medium heat for 5 minutes, stirring often.
• Remove from heat and set aside until needed.
• After the first 20 minutes of baking, pour Cranberry and Pinot Noir Sauce over meatballs.
• Bake an additional 15 minutes.
• Remove meatballs and sauce to a serving platter and serve warm.
• A chafing dish or crockpot keeps them warm for buffets.

CRANBERRY MEATBALLS

Steps:

• Preheat oven to 350 degrees F. (175 degrees C).
• Mix together the hamburger, bread crumbs, eggs, soy sauce, pepper, garlic powder and ketchup. Form into small balls and bake for 30 minutes.
• In a saucepan over low heat, combine the cranberry sauce, barbecue sauce, brown sugar and lemon juice. Simmer and stir until smooth. Add meat balls and simmer for I hour. Serve warm.

CRANBERRY MEATBALLS

Steps:

• Preheat oven to 350°. Mix first 8 ingredients. Add pork; mix lightly but thoroughly. Shape into 1-in. meatballs. Place on a greased rack in a 15x10x1-in. pan. Bake until a thermometer reads 160°, 20-25 minutes. Drain meatballs on paper towels. , In a large skillet, cook and stir sauce ingredients over medium heat until blended. Stir in meatballs; heat through.

EASY CRANBERRY MEATBALLS

Steps:

• In a bowl, combine the first seven ingredients. Shape into 1-in. meatballs. Place meatballs on a greased rack in a shallow baking pan. Bake at 400° for 15 minutes or until a thermometer reads 160°; drain., Meanwhile, combine the cranberry sauce, soup and mustard in a large saucepan. Bring to a boil. Reduce heat; add the meatballs. Simmer, uncovered, for 10 minutes.

CRANBERRY SAUCE WITH PINOT NOIR

Steps:

• Heat oil in large saucepan over medium-high heat. Add cranberries and fresh ginger; stir until cranberries begin to burst, about 3 minutes. Add wine and sugar; boil until mixture is reduced to 2 1/2 cups, about 15 minutes. Add crystallized ginger, curry powder and five-spice powder. Season with salt and pepper. (Can be made 3 days ahead. Cover; chill.) Serve sauce cold or, if desired, rewarm over low heat, stirring often.

CRANBERRY MEATBALLS

Steps:

• In a small saucepan or microwave slowly melt the cranberry sauce until it is very smooth. (Microwave normally takes about 2 min on %50 stirring every 45 seconds)
• Mix in chile sauce, brown sugar and lemon juice and stir until well blended.
• Mix with your meatballs and place in Crockpot on low for about 2hours.

SWEDISH CRANBERRY MEATBALLS

Steps:

• Heat half the oil in a saucepan. Add the onion and cook gently until soft, then add the mace and cook for 1 min more. Cool.
• Put the mince into a bowl with the cooled onion, cranberries, egg yolk and plenty of seasoning. Mix well with your hands, then shape into walnut-sized balls. Chill for at least 10 mins or up to 2 days.
• Heat oven to 200C/180C fan/gas 6. Pour the remaining oil into a baking tray and roll the meatballs in it to coat. Bake for 20 mins until cooked through. Serve hot with the berry sauce for dipping.