- 1 lb mini meatballs (homemade or frozen)
- 1/2 cup sliced mushrooms
- 1/2 cup sliced onion
- 1 cup merlot wine
- 1/2 cup water
- 2 tbs brown sugar
- 1/2 cup + 2 tbs heavy cream
- 1 tbs butter
- 8 oz very lean ground beef
- 2 tbs finely chopped onion
- 1/4 cup dry unseasoned bread crumbs
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp garlic powder
- 1 tsp brown gravy mix
- 1 egg
InstructionsPreheat 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.Conventional Directions: Follow recipe up to browning the meatballs in the oven.
In a large skillet or saute pan, melt the butter and add the onions and mushrooms. Saute over medium heat until onion is tender. Add the merlot, water, brown sugar and 2 tbs cream. Reduce heat, cover and simmer for 30 minutes.
Remove cover from pan. Turn up heat to reduce sauce by half. Stir in remaining cream
Serve over noodles.Source : allrecipes.com