Cranberry Pinot Noir Meatballs Recipes

CRANBERRY SAUCE WITH PINOT NOIR

Cranberry Sauce with Pinot Noir image

Categories Condiment/Spread Sauce Ginger Side Christmas Thanksgiving Low Sodium Cranberry Red Wine Bon Appétit Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 2 1/2 cups

Number Of Ingredients 8

Ingredients

1 tablespoon vegetable oil
2 cups cranberries (about 8 ounces)
1 tablespoon minced fresh ginger
2 cups Pinot Noir or other dry red wine
1 1/2 cups sugar
3 tablespoons chopped crystallized ginger
1 teaspoon curry powder
Large pinch of Chinese five-spice powder

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

Cranberry Meatballs image

This is a great recipe for people who would like to try something different for Thanksgiving. It makes a delicious side to any kind of turkey dish, and is very simple to make.

Provided by Sarah

Categories Appetizers and Snacks Meat and Poultry Meatball Appetizer Recipes

Yield 7

Number Of Ingredients 11

Ingredients

2 pounds ground beef
1 cup bread crumbs
2 eggs, beaten
2 tablespoons soy sauce
¼ teaspoon ground black pepper
½ teaspoon garlic powder
⅓ cup ketchup
1 (16 ounce) can jellied cranberry sauce
1 (18 ounce) bottle barbecue sauce
2 tablespoons brown sugar
1 tablespoon lemon juice

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.

Nutrition Facts : Calories 717.8 calories, Carbohydrate 69.6 g, Cholesterol 163.4 mg, Fat 37 g, Fiber 1.9 g, Protein 26.1 g, SaturatedFat 14.6 g, Sodium 1431.6 mg, Sugar 50.6 g

MEATBALLS IN CRANBERRY AND PINOT NOIR SAUCE

Meatballs in Cranberry and Pinot Noir Sauce image

This has been a favorite of ours for many years. It is from the "Recipes from the Vineyards of Oregon" cookbook. Delicious and elegant meatballs, the food service where DH teaches now makes these for entertaining.

Provided by Acerast

Categories Meat

Time 55m

Yield 24 meatballs

Number Of Ingredients 12

Ingredients

1 (16 ounce) can whole berry cranberry sauce
1 cup brown sugar
1/2 cup pinot noir wine
2 teaspoons dry mustard (can use hot chinese if you wish)
2 lbs lean ground beef
1 1/2 cups fresh breadcrumbs
1/2 cup finely chopped celery
1/2 cup finely chopped onion
2 eggs, beaten
1 tablespoon Worcestershire sauce
2 teaspoons garlic salt
1/4 teaspoon pepper

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.

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