MEATBALLS IN CRANBERRY AND PINOT NOIR SAUCE
Preheat oven to 375 degrees
Lightly oil a shallow baking dish
For the Sauce:
1 16 oz. can whole berry cranberry sauce
1 cup brown sugar
1/2 cup Pinot Noir
2 teaspoons hot Chinese mustard
Stir together all sauce ingredients in a medium sauce pan.
Simmer over medium heat for 5 minutes, stirring often.
Remove from heat and set aside.
For the Meatballs:
2 pounds lean ground beef
1 1/2 cups fresh bread crumbs
1/2 cup finely chopped celery
1/2 cup finely chopped onion
1 tablespoon Worcestershire sauce
2 teaspoons garlic salt
1/4 teaspoon pepper
Combine all meatball ingredients in a large bowl and mix well
Shape into 24, 1 1/2 inch balls
Place in one layer in baking dish.
Bake for 20 minutes.
Pour sauce over and bake for additional 15 minutes.
Remove to a heated chafing dish and keep hot while serving.
Hint: Frozen meatballs work great!