MERLOT MEATBALLS RECIPE - (4.4/5)
Provided by PineyCook
Number Of Ingredients 9
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.
CLASSIC BEEF MEATBALLS
Ricotta cheese helps to make these meatballs moist and delicious in this popular recipe from Daniel Holzman and Michael Chernow's "The Meatball Shop Cookbook."
Provided by Martha Stewart
Yield Makes about 2 dozen 1 1/2-inch meatballs
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees. Drizzle olive oil into a 9-by 13-inch baking dish; using your hand, evenly coat entire surface. Set aside.
- In a large bowl, use your hands to mix together beef, ricotta, eggs, breadcrumbs, parsley, oregano, salt, red-pepper flakes, and fennel until fully incorporated. Roll mixture into firmly packed 1 1/2-inch balls.
- Place meatballs in prepared baking dish, taking care to line them up snugly so that they are touching one another in even rows vertically and horizontally to form a grid. Transfer baking dish to oven. Bake until meatballs are firm and an instant-read thermometer inserted into the center of a meatball reads 165 degrees.
- Meanwhile, heat tomato sauce in a small saucepan over medium-high heat, stirring frequently.
- Remove meatballs from oven and carefully drain excess grease from pan. Pour heated sauce over meatballs and return to oven; cook for 15 minutes more. Serve.
MERLOT MEATBALL APPETIZERS
These delicious Italian meatballs are tossed in a tangy Merlot glaze to make a perfect party appetizer.
Provided by Colleen Milne
Categories Appetizer
Time 30m
Number Of Ingredients 11
Steps:
- Preheat oven to 400°
- Line 2 baking sheets with parchment paper
- In a large bowl, combine all ingredients
- Roll the mixture into 1 inch balls (try using a melon baller to keep the sizes uniform), placing them on the prepared baking sheets.
- Bake 20 minutes, turning halfway through
- While meatballs are in the oven, whisk wine and balsamic vinegar together in a wide pan.
- Bring to a boil, and continue to boil, whisking occasionally, until reduced by half
- Remove from heat and allow to cool somewhat. The mixture should be slightly syrupy.
- Gently toss cooked meatballs in the glaze until thoroughly coated
- garnish with more parsley and serve with toothpicks
Nutrition Facts : ServingSize 1 meatball, Calories 123 kcal, Carbohydrate 2 g, Protein 6 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 35 mg, Sodium 180 mg, Sugar 1 g
MERLOT BEEF MEATBALLS (RICE COOKER RECIPE)
Beef meatballs simmered in red wine sauce. The perfect holiday appetizer or easy dinner.
Provided by Judith Hannemann
Categories Dinner
Time 50m
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F. Place a rack on a shallow baking sheet.
- Mix all meatball ingredients in a medium bowl. Shape into 1-inch balls and place on rack on prepared baking sheet.
- Bake for 15-20 min or until lightly brown. Remove from oven; set aside.
- Set rice cooker to COOK (or rice cycle). Add butter and let melt. Add the 1/2 cup onions and mushrooms. Saute in rice cooker until onion is beginning to get soft.
- Add the meatballs to the pot. Add the merlot, brown sugar, water and the 2 tbs of cream. Close lid, set on COOK. Check in about 20 minutes--what you are looking for is the original liquid to be reduced about 50%--this GENERALLY happens when the cooker switches to warm, however, that's in my cooker and cookers vary. When you have the 50% reduction, open cooker and add the 1/2 cup of cream (you may have to add about 1/4 cup water) and stir well. Switch cooker back to COOK (or RICE) and cook until sauce is heated through and is your desired consistency.
Nutrition Facts : ServingSize 1 serving, Calories 387 kcal, Carbohydrate 17 g, Protein 15 g, Fat 24 g, SaturatedFat 13 g, Cholesterol 137 mg, Sodium 738 mg, Fiber 1 g, Sugar 8 g
MERLOT MEATBALLS
These Merlot Meatballs are made with a balsamic vinegar and Frontera Merlot wine reduction that's laced with garlic and honey.
Provided by Rebecca Hubbell
Categories Appetizer
Time 2h40m
Number Of Ingredients 9
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°F.
Nutrition Facts : Calories 34 kcal, Carbohydrate 3 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 6 mg, Sodium 8 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 2 g, ServingSize 1 serving
MEATBALLS IN MERLOT
This is a recipe I got from the Homebasic magasine. I made it and used onion instead of green onions. The taste of the broth is delicious. My son liked this recipe.
Provided by Boomette
Categories Onions
Time 4h15m
Yield 6 serving(s)
Number Of Ingredients 12
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
BEST EASY MEATBALLS
Full of flavor from Italian herbs, Parmesan cheese, and a blend of ground round and Italian sausage, these meatballs have a nice crust thanks to a bit of time in the oven before they're slow-simmered in marinara sauce. They're the perfect complement to Sunday spaghetti!
Provided by NicoleMcmom
Time 2h45m
Yield 6
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with foil. Spray foil lightly with cooking spray.
- Combine onion, bread crumbs, half-and-half, Parmesan cheese, eggs, egg yolk, garlic, basil, parsley, and oregano in a large bowl; stir until well combined. Add ground round and sausage and sprinkle evenly with salt and pepper. Mix well until just combined.
- Dampen hands with water and form mixture into 18 golf ball-sized meatballs. Arrange meatballs on the prepared baking sheet.
- Bake in the preheated oven until browned, 12 to 15 minutes.
- Transfer meatballs to a large pot and add marinara sauce. Simmer over low heat for at least 2 hours before serving.
Nutrition Facts : Calories 568.3 calories, Carbohydrate 38.6 g, Cholesterol 178.6 mg, Fat 31.4 g, Fiber 6.4 g, Protein 31.1 g, SaturatedFat 11.6 g, Sodium 1717.9 mg, Sugar 21 g
MOZZARELLA TURKEY MEATBALLS W/MUSHROOM ONION MERLOT TOMATO SAUCE
Delicious easy-to-make, sure-to-please meatball recipe that I whipped up spur of the moment. This is so good, that if I weren't already married, I would soooooo marry me! The seasonings may be adjusted to suit personal taste.
Provided by model_of_iron_12237
Categories Meatballs
Time 1h
Yield 25 fist-sized meatballs, 8 serving(s)
Number Of Ingredients 19
Steps:
- Combine first 8 the ingredients in a large mixing bowl. Then add the ground turkey last.
- Mix just enough to combine. Let rest for 15 - 30 minutes.
- Make meatballs about the size of your fist and insert cube of mozzarella cheese in each. Pinch closed and roll between palms.
- Put on baking sheet.
- Bake at 400° for 20 minutes.
- While meatballs are baking make sauce.
- Add chopped onions and chopped mushrooms to olive oil and herbed butter melted in large dutch oven over high heat. (Pan should be large and deep enough to accommodate sauce plus 25 fist-sized meatballs.).
- Add garlic and cook until onions and mushrooms are soft.
- Add tomato paste, tomato sauce and merlot wine.
- Salt and pepper to taste. Cover and simmer over medium heat.
- After draining fat, add meatballs and any mozzarella cheese that spilled out into the baking sheet to the tomato sauce.
- Cover and let cook over low heat for 30 minutes.
- Serve over pasta and enjoy!
Nutrition Facts : Calories 430.5, Fat 19.6, SaturatedFat 8.3, Cholesterol 131.6, Sodium 1076.1, Carbohydrate 24.8, Fiber 4.7, Sugar 10.9, Protein 35.8
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