Mini Meatballs & Mushrooms in Red Wine Sauce
2 Tbsp Roasted garlic olive oil
1 medium onion minced
8 oz. mushrooms, sliced
1/2 cup hearty red wine
1 1/4 lb. frozen mini meatballs (about 32)
1 pkg (1.1 oz) mushroom brown gravy mix
3 Tbsp minced Italian parsley
4 Tablespoons Fig balsamic vinegar
Bake meatballs in oven according to directions. Set aside.
Saute onion in roasted garlic olive oil. Add mushrooms, cook until tender.
Stir in red wine, cook until liquid has almost evaporated, 3 minutes. Add 1 1/4 cup water, meatballs and gravy mix to red wine, reduce heat to low, cover. Simmer, stirring occasionally, until heated through about 15 minutes. Remove from heat and drizzle with Fig balsamic, top with parsley.