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Merlot Meatballs — Prepare in the MOST Unique Way. WOW!


  • 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
  • Meatballs:
  • 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
Preheat 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