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Merlot meatballs take your average, Italian meatballs and toss them in a special Merlot glaze. The result is a super tangy, fruit-forward flavor paired perfectly with savory meat. Plus, anytime you cook with wine you get to sip as you go. 7. Sweet & Sour Cocktail Meatballs.

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As the onion cooks, use your spatula to gently scrape the bottom of the pan, loosening any browned bits from the meat (don't discard these). 1 cup (145 g) finely chopped yellow onion. Add garlic and cook, stirring, until fragrant (30 seconds) 1 ½ Tablespoons minced garlic.

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For the meatballs: Preheat oven to 400 degrees Fahrenheit. In a large bowl combine ground beef, sausage meat, parmesan, gouda, red bell pepper, garlic, basil, parsley, eggs and breadcrumbs.. Bake for 20 minutes total, rotating meatballs halfway through. For the merlot sauce: Bring a saucepan to medium-high heat. Add merlot and balsamic.

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Feta & Watermelon Skewers • Brie & Raspberry Filo Cups • Swedish. Meatballs • Spring Rolls • Bruschetta. Mini Potato Cakes • Teriyaki Beef Skewers. Buffalo Chicken Skewers • Mini Pizza Slices. Chicken Skewers: Buffalo, Thai or Teriyaki. Chicken Wings: Buffalo, Teriyaki or BBQ. Avocado/Tomato Salsa on Blue Corn Tortilla.

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Step 1. 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.

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Add frozen meatballs to a steamer basket and carefully lower the steamer basket onto the steam rack. Secure the lid, making sure the vent is closed. Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 0 minutes. When the time is up, let the pressure naturally release for 10.

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Roll mixture into 2-inch balls. In a large skillet set over medium-high heat, brown the meatballs in olive oil. Transfer the meatballs to a slow cooker. Discard any fat from the pan and return to heat. Add the red wine to the hot pan and scrape up any browned bits from the bottom. Allow the wine to cook and reduce by half.

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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 tbsp 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.

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Add the meatballs to the slow cooker and turn on low heat. Add the balsamic vinegar, Frontera Merlot, garlic, soy sauce, and honey in a saucepan. Bring to a boil and then reduce heat to low and simmer. Add the cubes of butter to the mixture, stirring constantly to thicken as the butter melts. Stir together the corn starch and water in a small.

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How to make Boeuf Bourguignon Meatballs. Make the meatballs: Cut the crusts off of two slices of white bread then pour over milk. Allow to stand for 5 minutes then mash the bread with the Parmesan cheese, eggs, parsley, salt and pepper. Add the beef and mix until well combined. With wet hands (this prevents the mixture from sticking to your.

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Meatballs. Preheat oven to 400°. Line 2 baking sheets with parchment paper. In a large bowl, combine all ingredients. Roll the mixture into 1 inch balls (try using a melon baller to keep the sizes uniform), placing them on the prepared baking sheets. Bake 20 minutes, turning halfway through.

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Sprinkle with the cayenne pepper and stir well. Remove from the heat. Let cool slightly. In a large bowl, using your hands, combine ground beef, ground pork, Panko, egg, allspice, nutmeg and cooked onion and parsley; season with salt and pepper, to taste. Start with 1 1/4 tsp of each.

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Meatball recipe. Onions: By heating up the onions slowly we are releasing natural sugars that pair perfectly with lush low tannin red wines. Parmigian cheese: the merlot has the acid element that helps cut through the fat in the meat balls, olive oil and parmigiano. Butter: butter is a perfect pillow of velvety richness that the merlot sinks into.

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Time: 30 minutes. 1. Bake meatballs according to package directions. 2. In a large saute pan on medium high heat, melt butter; add garlic, mushrooms, salt/pepper and onion. Cook until onion is clear. 3. Turn heat down to medium, add wine, cream, honey and parsley. 4.

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Stir to combine, and let the breadcrumbs absorb the milk, and become soggy. This extra step is essential to prevent tough and dry meatballs. Step 2. Stir in the egg and spices. Add egg, grated onion, garlic, parsley, herb, salt, black pepper, fennel, and cheese into the breadcrumb mixture. Whisk to combine.

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Preheat the oven to 350 degrees. Mix all of the ingredients into a medium mixing bowl. Line a sheet pan with parchment paper or a Silpat. Use a small cookie scoop to make the meatballs. No need to roll them in your hand, just scoop and place meatballs on the prepared pan.