Cranberry Red Wine Meatballs

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Ingredients for the meatballs

  • 1 lb ground chuck†
  • 4 oz dried bread crumbs†
  • 4 large eggs
  • 4 oz whole milk
  • 6 oz grated Romano†
  • 1/2 medium yellow onion, finely chopped
  • 4 cloves finely diced fresh garlic
  • 2 Tbsp finely chopped fresh Italian parsley leaves
  • 1/4 cup finely chopped fresh basil leaves

Note that (†) measurements are by weight

Preparation for the meatballs

  • Preheat oven to 350 degrees F.
  • Spray a baking sheet with olive oil or cooking spray.
  • Mix all ingredients thoroughly in large bowl. (I toasted some 7 Grain bread for the breadcrumbs and used my food processor to thoroughly obliterate the onions and garlic).
  • Roll loosely or use a small scoop to scoop meatballs about the size of a golf ball and place on baking sheet.
  • Bake for approximately 15-18 minutes.
  • To freeze: After forming the meatballs, place on a baking sheet lined with wax paper.
  • Freeze until solid and transfer into a freezer bag.
  • Place them on a greased baking sheet into a 350-degree oven, frozen, and cook for 18-20 minutes.

Ingredients for the sauce

  • 2 cups whole berry cranberry sauce
  • 1/2 cup firmly packed brown sugar
  • 3/4 cup of your favorite red wine (I used our Cab)
  • 2 tsp hot Chinese mustard
  • 2 tsp Worcestershire
  • 1 batch of meatballs, cooked


  • Add cranberry sauce, brown sugar, red wine, mustard, and Worcestershire to a sauce pan. Heat and simmer for 15 minutes, stirring occasionally.
  • Add the meatballs to the pan, stirring to coat and heat thoroughly.
  • Serve warm. (Alternately, you can pour the sauce over the meatballs in a crockpot set to warm for serving.)


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