2 pounds extra lean ground beef
1 ½ cups bread crumbs
½ cup finely chopped celery
½ cup finely chopped onion
1 tablespoon Worcestershire sauce
2 teaspoons garlic powder
1 teaspoons salt
½ teaspoon pepper
Concord Cranberry Sauce (see recipe below)
Preheat oven to 375 degrees F. Lightly oil a large shallow baking dish or pan.
In a large bowl, combine ground beef, breadcrumbs, celery, onion, eggs, Worcestershire sauce, garlic powder, 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 Concord Cranberry Sauce over the meatballs. Over low heat, keep warm while serving. Stirring occasionally. Serve with appetizer toothpicks or skewers
Concord Cranberry Sauce:
1 14-16 ounce can whole cranberry sauce
½ cup firmly packed brown sugar
1 cup Walnut Hill Winery Concord
2 teaspoons hot Chinese mustard
In a medium-size saucepan over medium heat, add cranberry sauce, brown sugar, WHW Concord and Chinese mustard. Stir to combine. Let simmer for 5 minutes, stirring often. Remove from heat; set aside.