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                           
2 eggs                                                          
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!