RED WINE BBQ MEATBALLS
Pair with Dark Horse Cabernet Sauvignon
INGREDIENTS:
• 25-30 medium-sized meatballs, fully cooked
• Preheat oven to 400°F
• ¾ cup Dark Horse Cabernet Sauvignon
• 1 cup water
• 1 tsp cornstarch
• ½ shallot, minced
• 1 ½ tsp Worcestershire sauce
• 1 tsp grape jelly
• 1 tbsp butter
INSTRUCTIONS:
1. In a large pan, combine Cab Sauv, water, cornstarch and minced shallot over medium heat.
2. Add the grape jelly and Worcestershire sauce, stirring well.
3. Add butter to the sauce and stir until it’s completely melted. Continue simmering for another 6-8 minutes, or until sauce is nice and thick.
4. Pour the red wine sauce over the meatballs, and spear each meatball with a toothpick for mess-free snacking.