Barefoot Cabernet Sauvignon Meatball Bites

Spaghetti & meatball bites in Cabernet Sauvignon sauce

These Spaghetti Meatball Bites in Barefoot Cabernet Sauvignon sauce are a total crowd-pleaser, no matter the occasion. Offer these bite-sized snacks as an appetizer or serve them up on plates with crusty French bread and a side of grilled veggies for a delicious meal.


  • 500g beef mince
  • 80ml milk
  • 35g breadcrumbs
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 & 1/2 shallots, finely chopped
  • 180ml Barefoot Cabernet Sauvignon
  • 100ml water
  • 1 teaspoon cornflour
  • 1 ½ teaspoon Worcestershire sauce
  • 1 teaspoon redcurrant jelly
  • 1 tablespoon butter
  • 250g cooked spaghetti


  1. Preheat oven to 200 degrees. Spray a large casserole dish with non-stick cooking spray and set aside.
  2. Combine the beef mince, 1 minced shallot (save the remaining ½ shallot for later), salt, pepper, milk and breadcrumbs together in a large bowl. Mix well.
  3. Form small meatballs out of the beef mixture and place in the casserole dish. Bake for 20 minutes or until meatballs are done.
  4. While meatballs are cooking, combine the Barefoot Cabernet Sauvignon, water, cornflour and remaining minced shallot in a large pan over medium heat.
  5. Add the redcurrant jelly and Worcestershire sauce to the wine mixture, stirring well.
  6. Add butter to the sauce and stir until it’s completely melted. Continue simmering for another 6-8 minutes, or until sauce is nice and thick.
  7. Use mini forks to twirl up spaghetti noodles before skewering a meatball to the end.
  8. Pour the Cabernet Sauvignon sauce over the spaghetti meatball bites and serve.