All you really need for this easy appetizer recipe from Shawnda at Foodie Bride are meatballs, a dark berry preserve and some pinot noir. With hints of blackberry and dark cherry, adding the dark red wine makes for a great rich sauce that is sure to pack tons of flavor.
In fact, you could easily make a little extra sauce and try it later on a steak, or on pork or chicken. This recipe yields about one cup of sauce, which should be enough for a pound or so of meatballs.
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Ingredients
1 tablespoon extra-virgin olive oil
1/4 cup shallots, finely diced
1 cup blackberry preserves
2/3 cup pinot noir
Freshly ground black pepper
Pinch salt
1 pound meatballs, cooked (if frozen, thawed)
Directions
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Heat oil over medium-high heat and sauté the shallots in a sauté pan.
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Add preserves, pinot noir and 5 to 6 grinds of black pepper.
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Bring to a boil and reduce heat to a simmer.
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Add meatballs to pan, stirring to coat. (You can also put the meatballs in a crock pot set to low and pour the cooked sauce over them. Stir to coat, and leave on low.)
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Cover and simmer for 5 to 10 minutes, or until the meatballs are heated through, turning once or twice.
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Remove meatballs with a slotted spoon.
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Increase heat to medium-high and reduce until the sauce thickly coats the back of a spoon. Taste and add salt, if desired. Transfer sauce to a serving bowl.
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Arrange meatballs on platter with toothpicks, and serve warm.
