These Merlot Meatballs are made with a balsamic vinegar and Frontera Merlot wine reduction that's laced with garlic and honey.
Servings: 50 meatballs
- 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
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