Mini Meatballs in Pinot Noir Sauce


1 lb ground beef, about 15% lean

1/3 cup milk

1/3 cup breadcrumbs

1 tsp salt

1 shallot, minced

¼ tsp pepper

½ minced shallot

¾ cup Barefoot Pinot Noir

1 cup water

1 tsp cornstarch

1 ½ tsp Worcestershire sauce

1 tsp grape jelly

1 tbsp butter


Preheat oven to 400 degrees. Spray a large casserole dish with nonstick cooking spray and set aside.

Combine the ground beef, minced shallot, salt, pepper, milk and breadcrumbs together in a large bowl. Mix well until completely combined.  Form small meatballs out of the beef mixture and place in the casserole dish. Bake for 20 minutes or until meatballs are cooked through.

While the meatballs are cooking, make the sauce.

Combine the wine, water, cornstarch and half a minced shallot in a large pan over medium high heat. Bring to a simmer and continue simmering for about 10-15 minutes.

Add the grape jelly and Worcestershire sauce to the wine mixture. Stir well. Finally, add the butter to the sauce and stir to combine and melt. Continue simmering the sauce for about six to eight minutes, or until sauce thickens greatly.

Pour sauce over cooked meatballs and serve.


45 minutes