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!
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!
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!
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- 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.