Concord Grape Meatballs • St. Francis Winery & Vineyards

Ingredients

• Pair with Zinfandel
• Thoroughly mix ground beef, ground pork, onion, garlic, cinnamon, parsley, Worcestershire, bread crumbs, eggs, salt, and pepper together; form into meatballs about 1-ounce each (about 40).
• In a large sauce pot brown the meatballs in batches over medium heat. After the meatballs are browned pour the excess grease from the pot.
• Over medium heat add the red wine to the pot scraping the bottom to remove any bits that have stuck, reduce the wine for 1 minute; add the chili sauce, grape jelly, and chicken broth and mix together.
• Add the browned meatballs back to the pot and bring to a boil then reduce to a simmer and cook on low for 2 to 3 hours or until sauce has thickened to a glaze.
• Serve meatballs hot on a platter as an hors d’ourve.