Concord Cranberry Meatballs



2 pounds extra lean ground beef

1 ½ cups bread crumbs

½ cup finely chopped celery

½ cup finely chopped onion

2 eggs

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.

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