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Merlot Meatball Appetizers
These delicious Italian meatballs are tossed in a tangy Merlot glaze to make a perfect party appetizer.
Course
Appetizer
Cuisine
Italian
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
30
meatballs
Calories
123
kcal
Author
Colleen Milne
Ingredients
Meatballs
1
lb
ground beef
1
lb
Italian sausage meat
1
cup
Parmesan cheese
grated
1
cup
red bell pepper
finely diced
1
clove
garlic
minced
1
tablespoon
basil
chopped
1
tablespoon
parsley
chopped, plus more for garnish
2
eggs
large
Merlot Glaze
1
cup
merlot
¼
cup
balsamic vinegar
¼
cup
honey
US Customary
-
Metric
Instructions
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
Merlot Glaze
While meatballs are in the oven, whisk wine and balsamic vinegar together in a wide pan.
Bring to a boil, and continue to boil, whisking occasionally, until reduced by half
Remove from heat and allow to cool somewhat. The mixture should be slightly syrupy.
Gently toss cooked meatballs in the glaze until thoroughly coated
garnish with more parsley and serve with toothpicks
Notes
You will notice there is no salt in this recipe. The Italian sausage and the Parmesan cheese contain enough saltiness, that no added salt is required.
Nutrition
Serving:
1
meatball
|
Calories:
123
kcal
|
Carbohydrates:
2
g
|
Protein:
6
g
|
Fat:
8
g
|
Saturated Fat:
3
g
|
Cholesterol:
35
mg
|
Sodium:
180
mg
|
Potassium:
116
mg
|
Sugar:
1
g
|
Vitamin A:
215
IU
|
Vitamin C:
6.8
mg
|
Calcium:
50
mg
|
Iron:
0.7
mg