Merlot Meatballs Recipe 445

MERLOT BEEF MEATBALLS (RICE COOKER RECIPE)

Steps:

• Preheat oven to 350 degrees F. Place a rack on a shallow baking sheet.
• Mix all meatball ingredients in a medium bowl. Shape into 1-inch balls and place on rack on prepared baking sheet.
• Bake for 15-20 min or until lightly brown. Remove from oven; set aside.
• Set rice cooker to COOK (or rice cycle). Add butter and let melt. Add the 1/2 cup onions and mushrooms. Saute in rice cooker until onion is beginning to get soft.
• Add the meatballs to the pot. Add the merlot, brown sugar, water and the 2 tbs of cream. Close lid, set on COOK. Check in about 20 minutes--what you are looking for is the original liquid to be reduced about 50%--this GENERALLY happens when the cooker switches to warm, however, that's in my cooker and cookers vary. When you have the 50% reduction, open cooker and add the 1/2 cup of cream (you may have to add about 1/4 cup water) and stir well. Switch cooker back to COOK (or RICE) and cook until sauce is heated through and is your desired consistency.

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.

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.

CHICKEN MERLOT WITH MUSHROOMS

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.