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Port Glazed Meatballs

Zinfandel Port Glazed Meatballs stuffed with Blue Cheese:

(Source for this Recipe Brix Chicks)

To make the meatballs

1 lb 95% ground beef

1 egg 1/4 cup bread crumbs

1 tsp Bell’s Poultry seasoning

2 tbsp milk

salt and pepper

Mix well, form into meatballs around 1 inch in diameter. Stuff each meatball with 1/4 inch cube of blue cheese taking care to pinch meat tightly to completely enclose the cheese.

Bake in 350 degree oven for 20 minutes.

Let sit while you combine: 2 Tbsp tomato paste 1/2 cup Zinfandel Port 1 1/2 cup beef broth in a small bowl.

Then dredge meatballs in flour. Melt 2 Tbsp butter, then combine with 2 tablespoons olive oil in a non reactive skillet, dutch oven or pan (enamel or glass) over medium heat taking care to turn meatballs on all sides (about 6 minutes). You may need to work n batches. Remove meatballs. Brown and soften 4 Tbsp chopped shallots in the butter and oil about six minutes.

When the shallots are done, add in the broth mixture. Then place meatballs back in pan. Cover and simmer over med-low heat stirring occasionally till done about 40 minutes.

When finished you will have a yummy first course with some sliced, crusty bread or add toothpicks for a delicious hors d’oeurve.

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