A picture of the recipe Meatballs with Cranberry-Pinot Noir Sauce

Meatballs with Cranberry-Pinot Noir Sauce

This vibrant and versatile sauce takes your appetizers to the next level. It is equally delicious over meatballs as it is baked brie. Of course, it pairs perfectly with a glass of Anaba Pinot Noir!

Ingredients

Meatball Poppers

  • 50 your favorite cocktail-size meatballs, homemade or store-bought (hot, cooked as directed)

Sauce

  • 12 oz fresh cranberries
  • 1 cup sugar
  • 1 cup Anaba Pinot Noir
  • red pepper flakes (to taste)
  • orange peel, from half an orange (cut in strips)

For Baked Brie

  • 1 round of baked brie (warmed in oven until center is soft and melty)

Directions

Sauce

  1. Step 1

    In a small saucepan, combine sugar, wine, red pepper flakes, and orange peel. Bring to a simmer, stirring occasionally and lightly smashing the cranberries until the cranberries have softened and the syrup is thickened. Remove orange peel and discard. Let sauce cool slightly.

For the Meatballs Poppers or Baked Brie

  1. Step 1

    Top the hot meatballs or melty brie with warm sauce. Garnish with fresh herbs, as desired.

Pair with These Wines

2021 Pinot Noir, Soberanes Vineyard

Library Wines | 92 Points - Wine Advocate

One of California’s most sought-after sites, the Soberanes Vineyard is the only vineyard we work with outside of the Sonoma wine country. Juicy cherry, red berry and strawberry scents jump from the glass, layered with light clove and black tea. The high-toned, bright red fruits palate has a core of oak and spice. The finish is smooth and silky with the acid carrying all the way through. One taste and you’ll know why we love it!