Apple Meatballs in Wine Sauce

This recipe is delicious and relatively easy to make. 

Most of the ingredients are right out of the pantry.

These meatballs are made with ground turkey and pork.

A diced apple is included in the meatballs which makes them moist and gives them great flavor. 

The fresh ginger root adds a delicate touch of additional flavor that works great with the wine sauce.

The meatballs in wine sauce freeze up well too.

If you have leftovers try freezing portion sizes in a Ziploc freezer bag.   Then all you have to do is give them a quick thaw and warm them up in the microwave.

Let’s check out the ingredients.

Here’s how to make it.

For the Meatballs:

Peel and dice the apple.

Dice the onion.

Dice the garlic.

Dice the ginger root.

Put the ground turkey and pork into a large bowl.

Add to the bowl all of the meatball ingredients above except for the olive oil.

Mix together all of the 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 add the meatballs.

Cook the meatballs so they are browned on each side (about 10 minutes).

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).

Then mix in the wine and stir.

Stir in the teriyaki and barbeque sauces.

Put the meatballs back into the skillet with the wine sauce.

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

Enjoy!

Apple Meatballs in Wine Sauce

Yield: Serves 3

Ingredients:

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

Directions:

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.

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2 Responses to “Apple Meatballs in Wine Sauce”

  1. Ann — June 12, 2011 @ 7:44 am (#
    1
    )

    Delish! Your pictures are amazing!!!

    Reply

  2. CouponClippingCook — June 12, 2011 @ 10:17 am (#
    2
    )

    Thank you very much Ann!

    Reply

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