Appetizer (Hot) - Meatballs in Red Wine Sauce
This recipe for appetizer meatballs is made with a tangy red wine sauce. We served this appetizer at our Christmas Open House last December. It was so popular we decided to bring it back for the Summer Red Release party, because it still works, no matter what the season. We served this with our 2007 Cabernet Franc and it was still a great pairing.
Category : Summer Recipes 2009
INGREDIENTS:
Meatballs:
(NOTE: Store bought meatballs will also work in place of these from scratch)
- 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 dry red wine
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
DIRECTIONS:
- Combine all meatball ingredients.
(NOTE: Skip Steps 1 & 2 if using pre-bought meatballs. But cook them in the oven as in step 3) - Mix well and shape into 1-inch meatballs.
- Place in a large shallow baking dish; bake at 400° for 10 to 15 minutes.
- Prepare sauce. Combine sauce ingredients in a saucepan; cook, stirring constantly, over medium heat until thickened.
- Combine meatballs and sauce in a chafing dish or crockery cooker; keep warm..
Yield: Makes about 36 appetizer meatballs