Merlot Meatballs Recipe 445

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.

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.

Steps:

• Place the mushrooms, onion and garlic in a 5-qt. slow cooker. Top with chicken. , In a small bowl, combine the tomato paste, broth, wine, tapioca, sugar, basil, salt and pepper. Pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender. , Sprinkle with cheese. Serve with pasta if desired. Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.

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!