Ingredients:

2 pounds extra-lean ground beef
1 1/2 cups fresh homemade 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

Pinot Noir Sauce
1 (16-ounce) can whole cranberry sauce
1 cup firmly packed brown sugar
1/2 cup Pinot Noir wine
2 teaspoons hot Chinese mustard

Methods:

Preheat oven to 375 degrees F. Lightly oil a large shallow baking dish or pan.In a large bowl, combine ground beef, bread crumbs, celery, onion, eggs, Worcestershire sauce, garlic salt, and pepper mix well.Place in one layer in prepared baking pan.

Prepare Pinot Noir Sauce:In a medium-size saucepan over medium heat, add cranberry sauce, brown sugar, pinot noir wine, and Chinese mustard stir to combine.Let simmer for 5 minutes, stirring often. Remove from heat set aside.

Bake for 20 minutes, turning once. Remove from oven, drain grease from pan, and transfer cooked meatballs to a heated chafing dish or a slow cooker (crock pot); pour prepared Pinot Noir Sauce over the meatballs.Over low heat, keep warm while serving, stirring occasionally.Serve with appetizer toothpicks or skewers.

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