• Preheat oven to 350 degrees F. Place a rack on a shallow baking sheet.
• Mix all meatball ingredients in a medium bowl. Shape into 1-inch balls and place on rack on prepared baking sheet.
• Bake for 15-20 min or until lightly brown. Remove from oven; set aside.
• Set rice cooker to COOK (or rice cycle). Add butter and let melt. Add the 1/2 cup onions and mushrooms. Saute in rice cooker until onion is beginning to get soft.
• Add the meatballs to the pot. Add the merlot, brown sugar, water and the 2 tbs of cream. Close lid, set on COOK. Check in about 20 minutes--what you are looking for is the original liquid to be reduced about 50%--this GENERALLY happens when the cooker switches to warm, however, that's in my cooker and cookers vary. When you have the 50% reduction, open cooker and add the 1/2 cup of cream (you may have to add about 1/4 cup water) and stir well. Switch cooker back to COOK (or RICE) and cook until sauce is heated through and is your desired consistency.

Conventional Directions

• Follow steps above, up to browning the meatballs in the oven.
• In a large skillet or saute pan, melt the butter and add the onions and mushrooms. Saute over medium heat until onion is tender. Add the merlot, water, brown sugar and 2 tbsp cream. Reduce heat, cover and simmer for 30 minutes.
• Remove cover from pan. Turn up heat to reduce sauce by half. Stir in remaining cream.
• Serve over noodles.
• Makes 4 servings.