Apple Meatballs in Wine Sauce Recipe
For the Meatballs:
- Ground Turkey – about 1.25 pounds
- Ground Pork – about ¾ pound
- 1 Apple – Granny Smith works well but any kind should be fine
- ¼ of a large Onion – or ½ of a small one
- 1/2 cup Bread Crumbs – panko works well
- 1 teapsoon diced Fresh Ginger Root
- 1 Egg
- 1 Garlic Clove
- 1 teaspoon Red Pepper Flakes
- 1 teaspoon Ground Pepper
- 1 tablespoon Olive Oil
For the Sauce:
- ¾ cup Barbeque Sauce
- ¾ cup Teriyaki Sauce
- 1 cup Red Wine
For the Garnish:
- 3 teaspoons raw or toasted Sesame Seeds
- 3 tablespoons chopped chives and, or green onions
- For the Meatballs: Peel and dice the apple. Dice the onion, garlic and ginger root. Put the ground turkey and pork into a large bowl and add all of the meatball ingredients except for the olive oil. Mix together all of the meatball ingredients in the bowl. Roll the meat into balls a little bit smaller than a golf ball.
- In a large skillet pour in olive oil so that it covers the bottom of the pan and cook the meatballs until they are browned on each side. Once cooked, set the meatballs aside on a separate plate.
- For the Wine Sauce: From the skillet where the meatballs were cooked, keeping all of the crunchy leftovers in the pan, carefully drain out just the excess oil into a separate heat proof container such as a coffee mug (when the excess oil is cool, discard). In the skillet with the crunchy leftovers, mix in the wine and stir. Stir in the teriyaki and barbeque sauces.
- Put the meatballs back into the skillet and gently mix the meatballs in the wine sauce until the meatballs are covered with the sauce. Serve over white rice. Garnish with sesame seeds, chopped green onions and, or chives.