Ingredients
- 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
Details
Adapted from sugarandsoul.co
Preparation
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.
Review this recipe