Merlot Meatball Appetizers
User Reviews
4.9
Merlot Meatball Appetizers
Description
Merlot Meatball Appetizers start with combining ground beef, Italian sausage, grated Parmesan, finely diced red bell pepper, minced garlic, fresh basil and parsley, and eggs. The combination yields a moist meatball with herbaceous notes and a slight sweetness from the pepper. The meat mixture is shaped into uniform 1-inch balls and baked at a high temperature to develop a lightly browned exterior while retaining juiciness inside.
While the meatballs bake, a glaze is made by vigorously boiling Merlot wine and balsamic vinegar with honey until reduced by half, producing a syrupy consistency with a balance of fruity wine flavor, tang from vinegar, and honey sweetness. Once cooked, the meatballs are gently tossed in the glaze to evenly coat them. They are served warm garnished with fresh parsley, making them easy finger food with a balance of savory meat and sweet-spiced glaze.
The recipe omits added salt since the Italian sausage and Parmesan supply ample seasoning. Using a melon baller helps to keep meatball sizes uniform and ensures even cooking. Serving with toothpicks allows convenient appetizer style presentation.
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 egg large
Merlot Glaze
- 1 cup merlot wine
- ¼ cup balsamic vinegar
- ¼ cup honey
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
- No additional salt is needed as the Italian sausage and Parmesan cheese provide sufficient seasoning.
- Using a melon baller helps form meatballs of uniform size for even baking.
- Garnish generously with fresh parsley for added freshness and color.
- Serve warm with toothpicks for easy appetizer presentation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30meatballs
Amount Per Serving
Calories 123 kcal
% Daily Value*
| Serving | 1meatball | |
| Calories | 123kcal | 6% |
| Carbohydrates | 2g | 1% |
| Protein | 6g | 12% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 35mg | 12% |
| Sodium | 180mg | 8% |
| Potassium | 116mg | 2% |
| Sugar | 1g | 2% |
| Vitamin A | 215IU | 4% |
| Vitamin C | 6.8mg | 8% |
| Calcium | 50mg | 5% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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