Merlot Beef Meatballs Rice Cooker Recipes

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BEEF MERLOT CROCK POT



Beef Merlot Crock Pot image

I changed around an old recipe of mine for beef stew to get this delicious concoction! I sauteed the onions and garlic in bacon fat and then browned the stew meat pieces in it as well. I had a 1/4 Merlot left over so I added that. YUMMY!

Provided by cas navy

Categories     Meat

Time 10h15m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/2 lbs stew meat
2 tablespoons bacon fat
1 onion, chopped
5 garlic cloves, chopped
1 cup water
2 beef bouillon cubes
1/4 cup merlot (optional) or 1/4 cup other red wine (optional)

Steps:

  • Heat frying pan on HIGH (hot pan, cold grease= NO STICKING!).
  • Add 2 T bacon fat- melt.
  • Add chopped onion and garlic.
  • Turn down heat to medium low- sauté for 5 minutes.
  • Remove and set aside.
  • Turn up heat to High- get pan really hot.
  • Add more bacon fat or olive oil if pan is dry.
  • Quickly brown meat- let each side get browned.
  • Place browned meat into crock pot.
  • Add 1 cup water to pan to make a beef stock.
  • Add 2 bouillon cubes- stir and break up into stock.
  • Add 1/4 Merlot (or other red wine) optional.
  • Pour over meat in crock pot.
  • Spoon onion mixture over meat.
  • Cover and cook 10 hours on Low.
  • Serve with mashed potatoes (or rice), cooked/buttered broccoli and crusty rolls.

Nutrition Facts : Calories 448.4, Fat 32.9, SaturatedFat 13.4, Cholesterol 114.2, Sodium 403.6, Carbohydrate 4.5, Fiber 0.5, Sugar 1.5, Protein 31.8

MEATBALLS IN MERLOT



Meatballs in Merlot image

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

2 lbs ground beef
1 egg
2 tablespoons green onions, finely chopped
2 tablespoons sweet pickles, finely chopped
2 tablespoons fresh parsley, finely chopped
2 tablespoons breadcrumbs
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
1 cup red wine (Merlot)
2 tablespoons all-purpose flour
1 cup beef broth

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



Merlot Meatballs image

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

1 (26 oz.) bag bite-sized Italian or Swedish meatballs
½ cup balsamic vinegar
1 cup Merlot wine
3 cloves garlic (minced)
1 teaspoon soy sauce
⅓ cup honey
10 tablespoons unsalted butter (cubed)
1 teaspoon corn starch
1 teaspoon water

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

MERLOT MEATBALLS RECIPE - (4.4/5)



Merlot Meatballs Recipe - (4.4/5) image

Provided by PineyCook

Number Of Ingredients 9

1 (26 oz.) bag of bite-sized Italian or Swedish meatballs
1/2 cup balsamic vinegar
1 cup Frontera Merlot wine
3 cloves garlic, minced
1 tsp soy sauce
1/3 cup honey
10 tbsp unsalted butter, cubed
1 tsp corn starch
1 tsp water

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.

BEEF TIPS AND MERLOT GRAVY WITH BEEF AND ONION RICE



Beef Tips and Merlot Gravy with Beef and Onion Rice image

The merlot adds depth to the dish.

Provided by GloryB

Categories     Everyday Cooking

Time 8h25m

Yield 5

Number Of Ingredients 19

¼ cup all-purpose flour
¼ cup Worcestershire sauce
2 tablespoons garlic powder
½ teaspoon seasoned salt, or to taste
1 pound beef tips (preferably black angus)
2 tablespoons vegetable oil, or as needed
1 (16 ounce) package sliced fresh mushrooms
1 small onion, chopped
1 (32 fluid ounce) container beef broth
2 (.75 ounce) packets dry brown gravy mix
1 tablespoon browning sauce (such as Kitchen Bouquet®)
½ teaspoon Worcestershire sauce
1 bay leaf
1 teaspoon dried parsley
¼ cup Merlot wine
¼ cup butter
1 small onion, chopped
1 cup white rice
2 (10.5 ounce) cans beef consomme

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.

Nutrition Facts : Calories 574.2 calories, Carbohydrate 50.8 g, Cholesterol 108.9 mg, Fat 24.2 g, Fiber 2.6 g, Protein 35.7 g, SaturatedFat 10.2 g, Sodium 1724.6 mg, Sugar 5.1 g

RICE COOKER SPAGHETTI WITH MEATBALLS



Rice Cooker Spaghetti With Meatballs image

This is truly a one pot dinner. So quick, easy and tasty. The recipe is in the booklet that came with my 16 cup rice cooker. I used a store brand jar of spaghetti sauce that had garlic in it so I did not use the 2 cloves of garlic. I used whole wheat pasta so it took about 25 minutes to cook. I think regular pasta would cook in the 20 minutes that the recipe states.

Provided by A Pinch of This ...

Categories     One Dish Meal

Time 30m

Yield 8 cups, 4 serving(s)

Number Of Ingredients 7

26 ounces spaghetti sauce
3 1/2 cups water
1/2 lb spaghetti
1 lb frozen meatballs
2 large garlic cloves
2 tablespoons dried parsley
1 teaspoon dried Italian seasoning

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.

Nutrition Facts : Calories 303.4, Fat 3.6, SaturatedFat 0.9, Cholesterol 2, Sodium 422.9, Carbohydrate 57.3, Fiber 4.7, Sugar 10.4, Protein 9.5

RICE MEATBALLS



Rice Meatballs image

"I first made these meatballs when our children were small, and they just loved them," notes Mary Kelso of Hannibal, Missouri. "I occasionally use cream of mushroom soup instead of tomato soup, and that variation is delicious, too."

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 10

1 egg, lightly beaten
1/2 cup uncooked instant rice
2 tablespoons finely chopped onion
1 tablespoon minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound lean ground beef (90% lean)
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 cup water
1 teaspoon Worcestershire sauce

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.

Nutrition Facts : Calories 285 calories, Fat 9g fat (4g saturated fat), Cholesterol 109mg cholesterol, Sodium 848mg sodium, Carbohydrate 22g carbohydrate (7g sugars, Fiber 2g fiber), Protein 25g protein.

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