Best Merlot Meatballs Recipes

Meatballs in Merlot image

Provided by Boomette

Categories Onions

Time 4h15m

Yield 6 serving(s)

Number Of Ingredients 12

2 lbs ground beef
1 egg
2 tablespoons green onions, finely chopped
2 tablespoons sweet pickles, finely chopped
2 tablespoons fresh parsley, finely chopped
2 tablespoons breadcrumbs
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
1 cup red wine (Merlot)
2 tablespoons all-purpose flour
1 cup beef broth

Steps:

In a medium bowl, combine the beef, egg, onion, pickle, parsley, bread crumbs, salt and pepper. Roll mixture into 2-inch balls. In a large skillet set over medium-high heat, brown the meatballs in olive oil. Transfer the meatballs to a slow cooker.
Discard any fat from the pan and return to heat. Add the red wine to the hot pan and scrape up any browned bits from the bottom. Allow the wine to cook and reduce by half.
In a small bowl, whisk together the flour and beef broth. Stir the mixture into the wine, then pour over the meatballs.
Cover and cook on low setting for 4 hours. Serve meatballs and sauce with rice, potatoes or pasta.

Nutrition Facts : Calories 444.9, Fat 28.4, SaturatedFat 9.9, Cholesterol 133.8, Sodium 505.9, Carbohydrate 7.4, Fiber 0.4, Sugar 1.2, Protein 30.6

Merlot Meatballs Recipe - (4.4/5) image

Provided by PineyCook

Number Of Ingredients 9

1 (26 oz.) bag of bite-sized Italian or Swedish meatballs
1/2 cup balsamic vinegar
1 cup Frontera Merlot wine
3 cloves garlic, minced
1 tsp soy sauce
1/3 cup honey
10 tbsp unsalted butter, cubed
1 tsp corn starch
1 tsp water

Steps:

Turn on the slow cooker to low heat and add the meatballs so they can begin thawing. Add the balsamic vinegar, Frontera Merlot, garlic, soy sauce, and honey to a saucepan over medium-low heat and bring to a boil. Reduce the heat to low and simmer for 20 to 25 minutes. Then add the cubes of butter to the mixture, stirring constantly to thicken as the butter melts. In a small prep dish, stir together the corn starch and water until starch dissolves, then stir into sauce. Cook for another 2 to 3 minutes, stirring constantly, then pour sauce over the meatballs in the slow cooker. Cover slow cooker and cook on high for 1½ to 2 hours or until meatballs reach an internal temperature of at least 160 degrees F.