Plum & Pinot Glazed Meatballs

Plum & Pinot Glazed Meatballs


  • 1 1/2 cups plum sauce
  • 1 cup Wither Hills Pinot Noir
  • 2 star anise
  • 1 cinnamon stick
  • 1 teaspoon grated fresh ginger
  • 24 mini beef or pork meatballs
The ultimate winter comfort food, meatballs with a lush, sticky plum sauce are a lovely option for a cold winter evening. Serves 4-6

This is also a divine dipping sauce with chicken nibbles too.

  1. Preheat the oven to 185°.
  2. In a medium saucepan, combine the plum sauce, wine, spices and ginger. Simmer for 5-8 minutes until the liquid has reduced by half.
  3. Meanwhile, arrange the meatballs in an ovenproof roasting pan and cook for around 10-15 minutes, shaking every now and then to allow them to brown evenly.
  4. Pour over half the sauce and shake the meatballs to coat them evenly. Cook for a further 5-8 minutes or until the meatballs have a glossy glaze and are cooked through. Serve with the remaining spicy plum & pinot sauce for dinpping.

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