1Granny Smith appleor apple of your choice, peeled, cored and diced
1/2of a medium size onion(yellow or white), peeled and diced
1/2cuppanko bread crumbs
1teaspoondiced fresh (peeled) ginger root
1egg
1clovegarlicpeeled and diced
1teaspoondried red pepper flakes
1teaspoonground black pepper
1tablespoonolive oil
For the Wine Sauce:
3/4cupprepared barbecue sauce
3/4cupprepared teriyaki sauce
1cupred wineCabernet, Merlot, Pinot Noir, or Zinfandel
For Garnish:
3teaspoonsraw or toasted sesame seeds
3tablespoonschopped chives or the green part of a green onion, chopped
Instructions
For the Meatballs:
In a large mixing bowl, add ground turkey, ground pork, apple, onion, bread crumbs, ginger root, egg, garlic, pepper and red pepper flakes.
Mix together until the ingredients are incorporated.
Roll the meat into balls a little bit smaller than a golf ball.
In a large skillet add olive oil so that it covers the bottom of the pan. Heat the pan on medium heat and add the meatballs.
Cook the meatballs until they brown on all sides and are thoroughly cooked (about 10 minutes).
Transfer the cooked meatballs onto a plate and set aside.
For the Wine Sauce:
In the skillet that the meatballs were cooked in (with 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 or empty can (when the excess oil has cooled, discard).
In the skillet with the crunchy leftovers, add wine. Heat the pan on low to medium heat and stir.
Stir in the teriyaki sauce and the barbecue sauce.
Put the meatballs back into the skillet and gently mix the meatballs in the wine sauce until they are coated with the sauce.
Serve the warm meatballs and sauce over warm white rice.
Garnish with sesame seeds, chopped green onions and, or chives.