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Meatballs with Apple

Meatballs with Apple in Wine Sauce

An easy meal for any day of the week.
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For the Meatballs:

  • 1-1/2 pounds ground turkey
  • 3/4 pound ground pork
  • 1 Granny Smith apple or apple of your choice, peeled, cored and diced
  • 1/2 of a medium size onion (yellow or white), peeled and diced
  • 1/2 cup panko bread crumbs
  • 1 teaspoon diced fresh (peeled) ginger root
  • 1 egg
  • 1 clove garlic peeled and diced
  • 1 teaspoon dried red pepper flakes
  • 1 teaspoon ground black pepper
  • 1 tablespoon olive oil

For the Wine Sauce:

  • 3/4 cup prepared barbecue sauce
  • 3/4 cup prepared teriyaki sauce
  • 1 cup red wine Cabernet, Merlot, Pinot Noir, or Zinfandel

For Garnish:

  • 3 teaspoons raw or toasted sesame seeds
  • 3 tablespoons chopped chives or the green part of a green onion, chopped


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.