Pomegranate Cabernet Meatballs

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Award season has started in full force. I love seeing all the different ideas for award show view parties at home and the amazing food that gets served. Entertaining is one of my favorite things so I am always looking for a reason to host another party. Of course, the centerpiece of a good party is good wine and good food. Combine them and you get something like these pomegranate cabernet meatballs.

These meatballs are great because they can be made on the stove or in the crockpot. Use your favorite pre-made meatball for a quick and easy appetizer that your guests will devour when they see them.

The sauce is a combination of a delicious pomegranate syrup and Cabernet Sauvignon from The Dreaming Tree. The Dreaming Tree Wines are the brainchild are Dave Matthews, the musician, and winemaker Sean McKenzie. Made in California, these high-quality wines launched in the fall of 2011 and include a Central Coast Chardonnay, Central Coast “Everyday” white blend, North Coast Cabernet Sauvignon, North Coast “Crush” red blend, California Pinot Noir and the newest addition, Sonoma County Sauvignon Blanc.

Ingredients for Pomegranate Cabernet Meatballs:

Pomegranate Syrup:
2 cups pomegranate juice
1/2 cup sugar
1 Tbsp lemon juice
Remaining Ingredients:
1 10oz jar red pepper jelly
1/2 cup The Dreaming Tree Cabernet Sauvignon
1/4 cup pomegranate syrup
1/2 cup brown sugar
2 tsp sriracha {optional}
36 cocktail sized frozen meatballs

Let’s Make It:

1. For the pomegranate syrup: Combine 2 cups pomegranate juice, 1/2 cup sugar and lemon juice in a small saucepan over medium heat. Bring to a boil, stirring occasionally. Reduce to simmer and let cook for approximately 30 minutes or syrup is reduced and thickened.

2. In a large pot, combine jelly, wine, 1/4 cup of pomegranate syrup from step 1, brown sugar and Sriracha. Heat over low heat, stirring occasionally, until mixture is smooth. Add meatballs and cook for 20-25 minutes or until meatballs are heated through. Keep warm.

Crockpot option: Combine jelly, wine, 1/4 cup pomegranate syrup, brown sugar and sriracha in crockpot. Heat for 20 minutes or until mixture is smooth. Add meatballs and cook in low for 2-3 hours. Keep warm.

While the sriracha is optional in this recipe, I highly recommend it. It adds just a hint of spice to the meatballs which goes great with the other flavors.

Of course, I also recommend a glass of The Dreaming Tree Cabernet Sauvignon to go with these meatballs. It is a perfectly approachable wine with the perfect amount of tannins to go along with these meatballs. Plus, you already have a bottle open to start your pairing. Another great option would be The Dreaming Tree Crush, a red blend of Merlot, Petit Sirah, Zinfindel and Syrah, which has great mixed berry flavors.

For information on The Dreaming Tree wines, recipe ideas and sustainability practices, be sure to visit them on Facebook, Pinterest and YouTube. Be sure to check out your local retailer for wine tasting demos!