Go Back
+ servings
Two bowls stacked with the top full of cranberry pinot noir meatballs on a table in front of a white plate of meatballs with toothpicks in them and a bottle of wine
Print Recipe
4.46 from 24 votes

Cranberry Pinot Noir Meatballs

Cranberry Pinot Noir Meatballs ~ Meatballs smothered in a Cranberry Pinot Noir Sauce!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: American
Servings: 26 meatballs
Calories: 143kcal
Author: Julie Evink


  • 26 oz bag Italian Style Meatballs
  • 16 oz can whole cranberry Sauce
  • 1 c. brown sugar packed
  • 1 c. Robert Mondavi Private Selection Pinot Noir
  • 1 tsp spicy brown mustard


  • Prepare meatballs according to package directions.
  • In a saucepan combine cranberry sauce, brown sugar, Pinot Noir, and mustard. Whisk to combine over medium heat. Bring to a boil and simmer for 5 minutes or until mixture has thickened, stirring frequently.
  • Remove from heat and pour sauce over meatballs, serve immediately or hold in crock pot on warm or low setting.


Serving: 1 | Calories: 143kcal | Carbohydrates: 15g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 20mg | Sodium: 25mg | Potassium: 98mg | Sugar: 15g | Vitamin A: 10IU | Vitamin C: 0.6mg | Calcium: 12mg | Iron: 0.4mg