Cabernet Sauvignon MeatballsFeatured by Cache Creek Vineyards and Winery in the Gold Wine Club.
Delicious on their own or over pasta, these meatballs are one-of-a-kind. Generous amounts of flavor are packed into each one and best served with a glass of Cache Creek Cabernet Sauvignon.Yield: 4
Prep Time: 30 Minutes
Cook Time: 25 Minutes
For the Meatballs
• 2 lbs. extra-lean ground beef
• 1 1/2 cups breadcrumbs
• 1/2 cup finely chopped onion
• 2 eggs
• 1 Tbs. Worcestershire sauce
• 2 tsp. garlic salt
• 1/4 tsp. pepper
• Cabernet Sauvignon Sauce
For the Sauce:
• 1 (16-oz.) can whole cranberry sauce
• 1 cup firmly packed brown sugar
• 1 cup Cabernet Sauvignon
• 2 tsp. spicy mustard
For the Meatballs:
Preheat oven to 375 degrees. Lightly oil a large shallow baking dish or pan. In a large bowl, combine ground beef, breadcrumbs, onion, eggs, Worcestershire sauce, garlic salt, and pepper; mix well. Shape into 1-inch balls. Place in one layer in prepared baking pan. Bake for 20 minutes, turning once.
Remove from oven, drain grease from pan, and transfer cooked meatballs to a heated chafing dish or a crock pot/slow cooker; pour prepared Cabernet Sauvignon Sauce over the meatballs. Over low heat, keep warm while serving, stirring occasionally.
For the Cabernet Sauvignon Sauce:
In a medium-size saucepan over medium heat, add cranberry sauce, brown sugar, wine, and mustard; stir to combine. Let simmer for 5 minutes, stirring often. Remove from heat and set aside.