Party Pleaser Meatballs

Try Duplin's take on meatballs with this recipe that includes our Burgundy wine and Muscadine Pepper Jelly. Sweet and tangy!

Ingredients:

  • 1 bag prepared meatballs
  • ¼ cup Muscadine Pepper Jelly
  • ¼ cup Burgundy Wine
  • ¼ cup chutney or chutney sauce
  • 2 tsp dry mustard

Directions:

  1. In a large skillet, heat Muscadine Pepper Jelly, Burgundy Wine, chutney, and mustard to a boil.

  2. Add the meatballs. Cover and simmer, stirring occasionally until the sauce thickens and meatballs are glazed, about 20 minutes.

  3. Serve with wooden or plastic picks.
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