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