In this recipe, the meatballs actually are just the carriers for the sauce.  The sauce brings out the fruit in the wine and is balanced by the bouillon and tomato to pair will with the meat.  The wine can be substituted to pair well with many styles of food needing a red wine.

Ingredients:

• 1 3/4 cup Cabernet Sauvignon
• 1 can (16 ounces)tomato sauce (use a good quality sauce; it makes a big difference!)
• 3 tablespoons lemon juice
• 3 tablespoons brown sugar
• 2 – 3 teaspoons beef bouillon
• 1 – 2 teaspoons honey
• 1 teaspoon corn syrup
• 3 loves crushed garlic
• 1 – 2 teaspoons oregano (dried)
• pinch of salt to taste

Instructions:

1. In a saucepan, combine all ingredients and bring to a boil over medium high heart while stirring.
2. Reduce heat and simmer, with occasional stirring, until desired thickness.  Be patient to allow the sauce to thicken.
3. Adjust the sweetness with honey or brown sugar and tartness with lemon juice.
4. Pour the sauce into a crock-pot filled with Italian style meatballs (store bought works well!) and keep hot.  Yummy!

Note:  Due to operator error, we used Marinara sauce instead of tomato sauce – delish!

Note 2:  Margie says “Reduce the wine first, then add the Marinara.  You don’t have to watch it as carefully.  Wine does not burn and tomato does.”

Source:  Orange County Wine Society February Mini Tasting 2006 – Nick Stavros’s winning recipe