No, I didn't burn the meatballs. I soaked them in booze and blackberries, and look pictures in evening house lighting! This recipe was inspired by Confessions of a Foodie Bride's Blackberry and Pinot Noir Meatballs. I loved the idea for the sauce, but wanted to make it crockpot friendly to bring to a party on new years eve. I also thought turkey meatballs would lighten up the dish, but you could use beef/pork and it will turn out fine. These got rave reviews from family and friends, and were so easy to put together! The flavor of the Cabernet with the blackberries is wonderful- sweet and spicy. They were the one thing completely gone at the end of the evening. I always think that is a sign of a great dish! Enjoy!
2 1/2 cups Cabernet
13 oz jar blackberry preserves
2 shallots, sliced thin
1 tsp black pepper
1/4 tsp salt
3 1/2 lb frozen turkey meatballs
Place Cabernet, shallots, blackberry preserves, pepper, and salt in a medium sauce pan. Bring to a boil and simmer for 5 minutes.
Place meatballs into a large crockpot. Pour sauce over meatballs and stir to coat. Cook on low 4-5 hours- stirring every hour or so to coat the meatballs.