I love a good wine and Pinot Noir does not disappoint. I could not think of a better way to use one of my bottles than to make some delectable meatballs with a sauce that is so good, I wanted to drink some of it. I poured myself a glass, put on some Nina Simone and then in no time, these fragrant blackberry Pinot Noir meatballs were ready to devour. Wine always adds a delicious flavor to meats and even if you are a non-drinker, the alcoholic content cooks completely out,but still leaves an amazing and complex blend of flavors. The blackberry jam and Pinot Noir makes these meatballs, sweet, sticky, delicious, sophisticated. I used turkey for my meatballs, but this works just as well with ground beef or ground chicken.
These are so flavorful and on a skewer with blackberries makes a beautiful presentation.
The sauce...oh the sauce
1 tablespoon extra virgin olive oil
1/4 cup chopped shallots
1 cup blackberry jam
2/3 cup Pinot Noir
Pinch of salt and freshly ground pepper
1 pound cooked meatballs, if you are using frozen meatballs, make sure they are thawed
- 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. (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.)
- 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.