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Close up photo of meatballs garnished with chives.
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5 from 9 votes

Merlot Meatballs

These Merlot Meatballs are made with a balsamic vinegar and Frontera Merlot wine reduction that's laced with garlic and honey.
Prep Time10 mins
Cook Time2 hrs 30 mins
Total Time2 hrs 40 mins
Course: Appetizer
Cuisine: American
Servings: 50 meatballs
Calories: 34kcal


  • 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
  • cup honey
  • 10 tablespoons unsalted butter cubed
  • 1 teaspoon corn starch
  • 1 teaspoon water


  • 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.


Calories: 34kcal | Carbohydrates: 3g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 8mg | Potassium: 12mg | Fiber: 1g | Sugar: 2g | Vitamin A: 70IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg