Cranberry Pinot Noir Meatballs

Don’t fret…the holidays aren’t over yet! We are still celebrating the 12 Days of Christmas and preparing for New Year’s Eve festivities! Growing up as a kid New Year’s Eve always meant lots of incredible food, friends and family, champagne (sparkling cider of course for the kids) and noise makers (plus staying up past midnight!). I have such amazing memories of my parents hosting parties to ring in the New Year and over the years I’ve kept the tradition alive with fabulous food, good wine, and close friends to celebrate with! This means always trying to outdo myself from the year prior…2014 was rung in with a fondue party and this year is all about the heavy hors d’oeuvres! The key to a fabulous event is a few intricate, unique items peppered in with a few quick, easy, practical items – like this Cranberry Pinot Noir Meatballs recipe that can literally simmer away in your slow cooker! 

Cranberry Pinot Noir Meatballs
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  1. 1 (1 lb 10 oz ) bag Italian Style Meatballs
  2. 1 (16 ounce) can whole cranberry sauce
  3. 1 cup brown sugar, packed
  4. 1 cup Pinot Noir
  5. 1 teaspoon spicy brown mustard
  1. Prepare meatballs according to package directions.
  2. In a saucepan combine cranberry sauce, brown sugar, Pinot Noir, and mustard. Whisk to combine over medium heat. Bring to a boil and simmer for 5 minutes or until mixture has thickened, stirring frequently.
  3. Remove from heat and pour sauce over meatballs, serve immediately or hold in slow cooker on warm or low setting.
  1. I would suggest using Underwood Pinot Noir - Pinot's from Oregon are much earthier and spicy compared to the California fruit forward Pinot's. The peppery spice complexion goes fabulously with this recipe!
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