Appetizer (Hot): Meatballs in Red Wine Sauce
This recipe for appetizer meatballs is made with a tangy red wine sauce. For a shortcut, buy the premade meatballs and microwave to heat up. (You may find the premade meatballs are cheaper than buying just the ground beef.) Cheers, Tina
Category : Chistmas Holidays 2008
Ingredients:
• 1 pound lean ground beef (chuck or round)
• 1/2 cup fine dry bread crumbs, plain
• 1/4 cup finely chopped onion
• 3/4 teaspoon cornstarch
• dash ground allspice
• 1 egg, beaten
• 2 teaspoons Worcestershire sauce
• 1/4 cup chili sauce
• 1/2 cup evaporated milk
• 1 teaspoon salt
Sauce:
• 2 tablespoons + 1 teaspoon cornstarch
• 1 cup water
• 2 beef bouillon cubes or equivalent base or granules
• 3/4 cup Le Casque Cabernet Franc or other flavorful red wine (Syrah, or Merlot)
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
Directions:
1. Combine all meatball ingredients.
2. Mix well and shape into 1-inch meatballs.
3. Place in a large shallow baking dish; bake at 400° for 10 to 15 minutes.
4. Prepare sauce. Combine sauce ingredients in a saucepan; cook, stirring constantly, over medium heat until thickened.
5. Combine meatballs and sauce in a chafing dish or crockery cooker; keep warm.
Yield: Makes about 36 appetizer meatballs.