Posted by: Deana | January 21, 2009

Blackberry and Pinot Noir Glazed Meatballs

Last night Z and I had some delicious country french bread from a local bakery we love, some broccoli and zucchini from one of our favorite markets, and these delicious meatballs, found here.  Dinner plans changed last night when I realized I hadn’t thawed the ingredients for the dinner we were supposed to have.  We had the ingredients for these, so we tried this recipe out; we were not disappointed.   Being a last-minute choice for dinner, I used frozen meatballs which were good, but this would be even better with homemade meatballs.  Z’s a sucker for the ‘ol grape jelly and ketchup sauce on meatballs, but I thought this was quite an improvement – I think he did too.  Here’s the recipe from Confections of a Foodie Bride:

Blackberry and Pinot Noir Glazed Meatballs
1 Tbsp extra-virgin olive oil
1/4 cup shallots, finely diced
1 cup blackberry preserves*
2/3 cup Pinot Noir
Fresh ground black pepper
pinch of salt
1 lb meatballs, cooked (if frozen, thawed)

* Alternately, you can start with fresh fruit you have fresh blackberries on hand. Cook down with a bit of water and 1-2 Tbsp sugar, and then strain.

Heat oil over med-high heat and saute the shallots in a saute pan. Add preserves, Pinot Noir, and 5-6 grinds of black pepper. Bring to a boil and reduce heat to a simmer. Add meatballs to pan, stirring to coat.** Cover and simmer for 5-10 minutes, or until the meatballs are heated through, turning once or twice. Remove meatballs with a slotted spoon.

Increase heat to med-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. Arrange meatballs on platter with toothpicks and serve warm.

**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.

Yields ~1 cup of sauce


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