Meatballs In Cranberry And Pinot Noir Sauce Recipes

Steps:

• In a large saucepan over medium heat, combine the first six ingredients; stir until sugar is dissolved. Add meatballs; cook until heated through, 20-25 minutes, stirring occasionally. , Editor's Note: To prepare in a slow cooker, heat sauce ingredients as directed. Add sauce and meatballs to a 4-qt. slow cooker. Cook, covered, on low until heated through, 2-3 hours. , Freeze Option: Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary.

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.

Steps:

• Drain jalapeno slices.
• Put meatballs in a slow cooker. Add cranberry sauce, chili sauce, and jalapenos. Cook on High for 4 hours, stirring once every hour.

Steps:

• Prepare meatballs according to package directions. , In a large skillet, cook and stir remaining ingredients over medium heat until blended. Stir in meatballs; heat through.

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Beat eggs in a mixing bowl. Add beef, milk, onion, and salt; mix well. Sprinkle in crumbled fried onions and mix until evenly combined.
• Form the mixture into 40 meatballs and place into a 9x13-inch and 9x9-inch baking dish; set aside.
• Blend cranberry sauce and chili sauce together in a bowl with an electric hand mixer.
• Pour 2/3 of the sauce mixture over the meatballs. Brush the remaining sauce over to completely cover the meatballs.
• Bake in the preheated oven until meatballs are browned and no longer pink in the centers, about 1 hour.

Steps:

• Preheat oven to 350 degrees F.
• Combine ground meat, eggs, breadcrumbs, salt, pepper, garlic& paprika in a large bowl.
• Mix until thoroughly blended, using hands, if necessary.
• Form into balls- about one inch for appetizers or larger for main course.
• Bake meatballs on baking sheet in oven for 20 minutes.
• Drain meatballs& transfer to crock pot.
• Combine ketchup, tomato juice, cranberry sauce, onion, sugar& ginger.
• Mix well and pour over meatballs.
• Cover and cook on low for 8-10 hours or on high for 3-4 hours.