Plum and pinot glazed meatballs

Plum and pinot glazed meatballs

Ingredients

  • 1 ½ 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 meatball
These moreish meatballs work a treat with the rich, brooding dark berry and earthy aromatics of Wither Hills Pinot Noir. Serves 4-6
  1. Pre-heat the oven to 185°.
  2. In a medium saucepan combine the plum sauce, wine, spices and ginger. Simmer for 5-8 minutes until sauce has reduced by half.
  3. Meanwhile, arrange the meatballs in an ovenproof roasting pan and cook for about 10 - 15 minutes, shaking the tray every now and again to allow them to brown evenly.
  4. Pour over half the sauce and shake the meatballs to coat evenly.
  5. Cook for a further 5-8 minutes or until the meatballs have a glossy glaze and are cooked through.
  6. Serve with the remaining spicy plum & pinot sauce for dipping.
  7. *this sauce works wonders with chicken nibbles too

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