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
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.
THE BEST MEATBALLS
I never knew how to make good meatballs until I found this recipe. I normally make mine with just ground beef and they still taste great. I've used the combination of pork, beef and veal and they are equally good. Definitely use fresh bread crumbs and freshly grate your cheese instead of using the canned variety...it really does make a difference.
Provided by Geanine
Categories World Cuisine Recipes European Italian
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- Combine beef, veal, and pork in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper.
- Blend bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time. The mixture should be very moist but still hold its shape if rolled into meatballs. (I usually use about 1 1/4 cups of water). Shape into meatballs.
- Heat olive oil in a large skillet. Fry meatballs in batches. When the meatball is very brown and slightly crisp remove from the heat and drain on a paper towel. (If your mixture is too wet, cover the meatballs while they are cooking so that they hold their shape better.)
Nutrition Facts : Calories 613.4 calories, Carbohydrate 6.6 g, Cholesterol 148.6 mg, Fat 53.2 g, Fiber 0.3 g, Protein 26.6 g, SaturatedFat 15 g, Sodium 333.1 mg, Sugar 0.3 g
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