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Old York Cellars

Merlot Meatballs Recipe

Merlot Meatballs Recipe
Recipe Date:
Cook Time:
Imperial (US)
Makes approximately 50 Merlot Meatballs. Super Easy!
  • 1 Twenty-six Ounce Bag of Italian or Swedish Meatballs
  • 1/2 cup Balsamic vinegar
  • 1 cup Old York Cellars Merlot wine
  • 3 Cloves of minced garlic
  • 1 tsp Soy sauce
  • 1/3 cup Old York Cellars Honey
  • 10 tbsps Unsalted butted cut into cubes
  • 1 tsp Corn starch
  • 1 tsp Water
  • Turn on the slow cooker to low heat and add the meatballs so they can begin thawing.
  • Add the balsamic vinegar, Old York Cellars Merlot wine, garlic, soy sauce, and Old York Cellars 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 1 1/2 to 2 hours or until meatballs reach an internal temperature of at least 160 degrees F.