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Cranberry-Red Wine Meatballs

It's that time of year for festive holiday parties and open houses! It's always such fun to catch up with family & friends... and usually the food isn't too bad either. When I entertain, I love to put out a huge spread of various appetizers. It's less stressful than a sit-down formal dinner, and appetizer foods are way more fun. Probably because most appetizers include some sort of cheese, bacon, carb, or a combination of all three.   photo 3   My husband is a big fan of party meatballs - something I've never made. We hosted a small Christmas party for his employees, so I surprised him with a batch of Cranberry-Red Wine Meatballs. My mom has always made the grape jelly-chili sauce meatballs (which he loves), but these blew them out of the water! Made with cranberry sauce and red wine, there is a little extra zing that you don't expect from a typical party meatball. They're perfect for a party or open house, because you can just mix up the sauce and place them in a crock pot on low. Make twice as many as you think you'll need, because they'll go fast! For the sauce, just combine a can of whole berry cranberry sauce, some red wine, brown sugar, Chinese hot mustard, and Worcestershire sauce.   photo 1   I chose a merlot from the Mon Ami Winery up near Lake Erie, which is one of the oldest wineries in the state of Ohio. I love that we can get locally made wine right in store. Check out the wine section if you get a chance, there's lots of great selections!   IMG_2636 Let it simmer about 15 minutes until the sugar dissolves; then, add the meatballs and cook until they're heated through. Transfer to a crock pot or serve right away. photo 4 Sweet & tangy, these are so addicting. Give 'em a try! Looking for more appetizer recipes? Here's a few from the archives... check 'em out! ______________________________________________________________________________________________________

Cranberry-Red Wine Meatballs

Servings/Yield: 36 meatballs
  • 2 cups whole berry cranberry sauce (about 1 can)
  • ½ cup packed brown sugar
  • ¾ cup red wine
  • 2 teaspoons hot Chinese mustard
  • 2 teaspoons Worcestershire sauce
  • 36 meatballs, cooked
Method Combine cranberry sauce, brown sugar, red wine, mustard, and Worcestershire sauce in a saucepan. Heat and stir to dissolve sugar; simmer 15 minutes, stirring occasionally. Add cooked meatballs, stirring to coat, and heat thoroughly. Meatballs and sauce can be placed in a crock pot on low. Source: Confections of a Foodie Bride

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