Appetizers
Pork and Estate-Raised Beef Cocktail Meatballs
Stuhlmuller Vineyards
4951 West Soda Rock Lane
Healdsburg, CA 95448
stuhlmullervineyards.com
- RECIPE YEAR: 2019
- RECIPE BY: DL Catering
- YIELD: Serves 25
- PAIRS WELL WITH: 2016 Estate Zinfandel
Highlighting our estate-raised beef, we are featuring cocktail meatballs, glazed with Stuhlmuller's signature wine sauce. Oven roasted and sweet and tangy! The mixing technique is the key - get it all in one container, use your fingertips to stir all the fixin's, and rotate the bowl for a smooth blend. The meatballs pair seamlessly with our Zins and Cabs.
Ingredients:
- 1/2 pound lean ground beef
- 1/2 pound ground pork
- 1 egg
- 2 tablespoons water
- 1/2 cup bread crumbs
- 3 tablespoons minced onion
- 1 can (8 ounces) jellied cranberry sauce
- 1 cup Stuhlmuller Estate Zinfandel
- 3/4 cup chili sauce
- 1 tablespoon packed brown sugar
Directions:
Preheat the oven to 350°F. In a large bowl, mix together the ground beef, pork, egg, water, bread crumbs and onion. Roll the mixture into small meatballs. Bake the meatballs, turning once, for 20 to 25 minutes. In a slow cooker or a large saucepan over low heat, stir together the cranberry sauce, wine, chili sauce, brown sugar and lemon juice. Add the meatballs and simmer for 1 hour before serving.
