Merlot Meatballs
These Merlot Meatballs are made with balsamic vinegar and Merlot wine reduction that’s laced with garlic and honey! Only 10 minutes of prep time!
For more flavor-packed meatball recipes to bring to game days or potlucks try my slow cooker Pineapple Tequila Meatballs Appetizer or Crock Pot Apple Cocktail Meatballs!
These Merlot Meatballs are covered in a sauce that is out of this world good and will have your friends and family begging for this easy recipe! I wish I could take all the credit for how good they are, but the star of this recipe is really the Frontera Merlot wine!
It’s an award-winning wine made with exceptional quality at a value price point! The 1.5-liter bottles make it so you can have some to cook with while leaving plenty leftover to serve to guests!
No get-together is ever complete without something cooking in the crockpot that fills the whole house with a mouthwatering smell anyway! If you’re looking for a flavorful, hearty appetizer, that can feed a crowd, then look no further than these Merlot Meatballs!
Ingredient Notes
This recipe combines balsamic vinegar, Frontera Merlot wine, garlic, and honey for a sauce base that will make anyone a HUGE fan of these cocktail meatballs! To finish off a batch you’ll also need meatballs, soy sauce, unsalted butter, corn starch, and water.
When it comes to the meatballs I like to use frozen bite-sized Italian or Swedish meatballs, just choose the ones you’re family loves the most! Feel free to also grab your favorite homemade meatball recipe and make up a batch to use with this sauce!
What’s great about this recipe is that after only 10 minutes of prep they slow cook for a couple of hours, leaving plenty of hands-off time to whip up a few more appetizers! In fact, my Best Pepperoni Pizza Dip and Mini Corn Dogs will both be done BEFORE the Merlot Meatballs are even ready!
How To Make Merlot Meatballs
- Add the meatballs to the slow cooker and turn on low heat.
- Add the balsamic vinegar, Frontera Merlot, garlic, soy sauce, and honey in a saucepan.
- Bring to a boil and then reduce heat to low and simmer.
- Add the cubes of butter to the mixture, stirring constantly to thicken as the butter melts.
- Stir together the corn starch and water in a small bowl until starch dissolves. Then stir into sauce.
- Cook for 2-3 minutes, stirring constantly then pour sauce over the meatballs in the slow cooker.
- Cover slow cooker and cook on high for 1 1/2 to 2 hours or until meatballs reach an internal temperature of at least 160 degrees F.
Frequently Asked Questions
How To Store
Store any leftover meatballs in the refrigerator in an airtight container for 3-4 days.
Can I Cook This Recipe On Low In My Crockpot For Longer?
I don’t suggest exceeding the 1.5 to 2 hour cook time or the sauce will start to separate.
The flavor of these Merlot Meatballs is one you wont be forgetting anytime soon! In the meantime, check out more delicious meatball recipes that you may love just as much as these ones!
- Greek Meatballs (Keftedes Recipe) – Ground beef packed with flavor using herbs and spices, served with pita bread and tzatziki sauce!
- Sweet and Sour Meatballs – Drenched in a tangy sauce of brown sugar, pineapple, soy sauce, vinegar, and yellow peppers!
- Cranberry Orange Meatballs – Made with just 4 ingredients, only 5 minutes of prep time, and then your crockpot does the rest!
- Slow Cooker Grape Jelly Meatballs – A sweet, tangy, and filling appetizer that is always a crowd-pleaser!
- Maple Chili Meatballs – This recipe combines sweet and heat for the ultimate taste that’s ready in about 25 minutes!
Let’s Connect!
If you’ve tried this recipe, please let me know how you liked it in the comments below and leave a review. I love hearing from you!
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Merlot Meatballs
Ingredients
- 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
Instructions
- 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
Did You Make This Recipe?
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I make these meatballs all of the time. So easy! And they’re gone sometimes before I have a chance to eat a few! So…I definitely set a few aside for myself. When I double the recipe, I do let them go a little longer. Also, I like them a little “stickier and add a little extra honey! Thanks for this!!!
I always make my own meatballs. Why do they have to be frozen?
That’s just what I use.
I get raving comments every time I make these … awesome recipe!
So glad everyone loves them, Becky!
For the merlot meatballs, are the frozen meatballs cooked or raw?
Most frozen meatballs that I come across are precooked. But they should be frozen to start this recipe.
The merlot meatballs came out amazing!! Great balsamic/wine taste. Got lots of compliments on them. Will definitely be making them again. Thanks for the recipie ?
I’m so glad you loved them, isn’t that sauce amazing? Great on steaks and chicken too!
Can you make the sauce ahead of time and pour over meatballs the next day in the slow cooker?
Hi Jill, I’m not sure as I’ve never done it that way before.
Have you tried these with any other wines, like a Cab? Or is merlot best for meatballs?
I have not, the merlot sauce is a sauce that is traditionally served over steaks, I’m sure a Cabernet would work just fine, but I would be hesitant to use a white wine.
Do you have a preference between Italian or Swedish meatballs? Wondering what which type is preferred with the sauce? And do you always start with frozen meatballs? Thanks in advance 🙂
Hi Marci, The type is personal preference really, as long as they’re small, cocktail party meatballs you should be good. And yes, always frozen.
I was wondering if I could leave them in the crockpot on low all day? I need them by 5:00 and not enough time before because I will be at work.
Hi Chris, I would not as this sauce with separate after several hours.
Wondering if 10TB of butter (in the meatball recipe) is a typo? That’s a lot of butter….???
The amount of butter is correct.
Hi there,
I want to make these ahead of time for my party and let them sit on low for 5 to 6 hours in crockpot. Do u think that’s dine or will it dry out?
Hi Kate,
That’s too long for them to sit out, the sauce could separate after that long of a time.
Rebecca
No meatballs???
Hi Joann,
There are actually two recipes in this post, scroll down to find the recipe for the meatballs 🙂
Rebecca
The recipe for the wine and cheese dip is posted twice and nothing for the merlot meatballs. Looking for the meatball recipe, please.
Hi Whitney,
The recipe is there. It just pulled the other recipes name, all fixed now!
Where’s the recipe & directions for the Merlot Meatballs??
Hi Mary,
You should be able to see it now.
Rebecca