Merlot Meatballs Recipe 445 Food

MERLOT MEATBALL APPETIZERS

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

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.

MERLOT MEATBALLS RECIPE - (4.4/5)

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.

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.

MELT IN YOUR MOUTH MEATBALLS

Steps:

• Put ground beef in large bowl,
• Add the egg and the bread crumbs.
• Sprinkle garlic powder, oregano, salt/pepper, there is no measuring for that, just sprinkle.
• Mix meat mixture with clean hands.
• Add about 1/4 cup water. The meat mixture will be soft.
• In a large cooking pot, put sauce, start heating up the sauce, have it set on medium.
• Now take about 2 tablespoons of meat and gently roll in ball, gently put each meatball in the sauce, (yes it will be raw) do not fry the meat balls before the sauce).
• Do this until all the meatballs are in the sauce, cook for 1- 3 hours max. The longer the better. Delish!

MEATBALLS

Steps:

• In a large mixing bowl add the meats and blend together with your hands.
• Add the onion, parsley, pepper, and garlic salt. Mix again with your hands until all the seasonings are well blended with the meat.
• In a bowl beat the eggs until well beaten. While mixing the egg into the meat mixture, add the bread crumbs 1/2 cup at a time until the meat begins to feel slightly firm.
• Form the meat into 1 1/2" balls with your hands.
• Gently place in cooking pan so that the meatballs are close but not touching.
• Cook in pre-heated oven at 450 degrees Fahrenheit for 10 minutes or until browned.
• The meatballs will not be fully cooked yet.
• Add meatballs to your favorite sauce and simmer for one hour. (I usually use my Grandmother's sauce recipe, since this was her meatball recipe. I posted it under Spaghetti Sauce #79000 for anyone who would like it.).

MOZZARELLA TURKEY MEATBALLS W/MUSHROOM ONION MERLOT TOMATO SAUCE

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!