PINOT NOIR & CRANBERRY MEATBALLS
Pinot Noir & Cranberry Meatballs are super yummy and simple to make. Sheri came over for a pool day and as usual, we each made some delicious food to snack on while we hung out. These meatballs are quick and easy to make and work perfectly as an appetizer or lunch. They would also be great over noodles with the sauce. The Pinot Noir and Cranberry sauce is awesome and Sheri said they were the best meatballs she has ever had!
Provided by Raven Higheagle @ravenhigheagle
Categories Gravies
Number Of Ingredients 5
Steps:
- Bake the meatballs in the oven according to the package directions.
- In a medium-size saucepan over medium heat, add cranberry sauce, brown sugar, pinot noir wine, and Chinese mustard.
- Stir to combine and let simmer for 5 minutes, stirring often.
- Remove from heat.
- Transfer cooked meatballs to a crock pot and pour prepared Pinot Noir Sauce over the meatballs.
- Over low heat, keep warm while serving, stirring occasionally.
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