Merlot Beef Meatballs Rice Cooker Food

MERLOT MEATBALLS

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.

RICE MEATBALLS

Steps:

• In a bowl, combine the egg, rice, onion, parsley, salt and pepper. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Place on the rack in a pressure cooker. Combine the soup, water and Worcestershire sauce; pour over meatballs., Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium; cook for 10 minutes. (Pressure regulator should maintain a slow steady rocking motion or release of steam; adjust heat if needed.) Remove from the heat. Immediately cool according to manufacturer's directions until pressure is completely reduce.

MEATBALLS IN MERLOT

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.

BEEF TIPS AND MERLOT GRAVY WITH BEEF AND ONION RICE

Steps:

• Whisk flour, 1/4 cup Worcestershire sauce, garlic powder, and seasoned salt in a large bowl until smooth and toss the beef tips in the flour mixture to coat. Remove beef with a slotted spoon.
• Heat vegetable oil in a large heavy pan or Dutch oven over medium heat; cook and stir mushrooms and 1 small chopped onion in oil until the onion is translucent, about 8 minutes. Stir in seasoned beef tips and cook and stir until the beef is browned and no longer pink inside, about 10 minutes.
• Pour in beef broth and whisk dry brown gravy mix into the beef mixture until smooth; stir in 1/2 teaspoon Worcestershire sauce, bay leaf, parsley, and merlot. Bring to a simmer and reduce heat; simmer until gravy has thickened, about 10 minutes. Transfer to a slow cooker, cover, and cook on Low for 8 hours.
• About 25 minutes before serving time, melt butter in a saucepan over medium heat and cook and stir 1 small chopped onion until translucent, about 5 minutes. Stir rice into the mixture and pour in beef consomme. Bring to a boil, reduce heat to low, and cover. Simmer rice until tender and the liquid is absorbed, about 15 minutes; let rice stand for 5 minutes covered before fluffing with a fork. Serve beef tips and gravy over the rice.

RICE COOKER SPAGHETTI WITH MEATBALLS

Steps:

• Combine all ingredients in cooking bowl in order listed.
• Place bowl into rice cooker and plug in the appliance; the warm light will come on.
• Push the on switch to cook and place the lid on the cooker.
• Set kitchen timer and cook for 20 minutes.
• Test pasta for doneness.
• Place the lid back on the cooker and if necessary, cook several minutes longer until pasta is tender,
• Serve immediately.
• If desired, garnish each serving with freshly grated Parmesan cheese and serve with Texas toast.