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Merlot Meatballs


I usually make my own meatballs for this. But either way ... so good!

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Rate this recipe 4.5/5 (6 Votes)
Merlot Meatballs 1 Picture


  • 1 (26 oz.) bag of bite-sized Italian or Swedish meatballs
  • 1/2 cup balsamic vinegar
  • 1 cup Frontera Merlot wine
  • 3 cloves garlic, minced
  • 1 tsp soy sauce
  • 1/3 cup honey
  • 10 tbsp unsalted butter, cubed
  • 1 tsp corn starch
  • 1 tsp water


Adapted from


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 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 1½ to 2 hours or until meatballs reach an internal temperature of at least 160 degrees F.

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