I love discovering new, creative ways to incorporate seasonal fruits into traditional dishes, like these Apple Meatballs in Wine Sauce from Tasty Kitchen member Nancy. You are going to love these—they’re full of texture and sweet and tangy flavor.
For the meatballs, you will need: ground turkey, ground pork, a diced apple (I recommend a finer dice), diced onion (a finer dice as well), a diced clove of garlic, grated fresh ginger root, breadcrumbs, an egg, red pepper flakes, ground black pepper, and olive oil.
For the wine sauce, you will need red wine, barbecue sauce, and teriyaki sauce.
Add all the meatball ingredients into a bowl except the olive oil.
Now go on and get in there with those pretty little hands, combining all ingredients.
Form your meatballs, about golfball-sized like so.
Pour olive oil into a skillet so that it covers the bottom of the pan.
Once the oil is hot, carefully place your formed meatballs into the skillet. Don’t worry if they’re a little snug in there.
Cook for several minutes until browned on the outside, cooked through, and no longer pink on the inside. Then set the meatballs aside on a plate.
Keeping all of the crunchy leftovers in the pan, mix in the wine and stir.
Now stir in the barbecue sauce …
Then the teriyaki sauce.
Once the wine sauce is heated through, gently place the meatballs back into the skillet of sauce.
Carefully mix the meatballs in the wine sauce, spooning the sauce over the meatballs to heat them through.
Put these on the dinner table, and watch them disappear like magic!
Meatballs made with diced apples, ground turkey and pork in a wine sauce.
- FOR THE MEATBALLS:
- 1-¼ pound Ground Turkey
- ¾ pounds Ground Pork
- 1 whole Apple (Granny Smith Works Well)
- ½ cups Diced Onion (or 1/2 Of A Small Onion)
- 1 clove Garlic
- 1 teaspoon Diced Fresh Ginger Root
- ½ cups Bread Crumbs (panko Works Well)
- 1 whole Egg
- 1 teaspoon Red Pepper Flakes
- 1 teaspoon Ground Black Pepper
- ¼ cups Olive Oil (enough To Cover The Bottom Of Your Skillet)
- FOR THE SAUCE:
- 1 cup Red Wine
- ¾ cups Barbeque Sauce
- ¾ cups Teriyaki Sauce
- Sesame Seeds, Chopped Green Onions, Chives, For Garnish (optional)
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. Add to the bowl all of the prepped veggies and the remaining meatball ingredients – everything except for the olive oil.
Roll the meat into balls that are a little bit smaller than a golf ball and set them on a plate.
In a large skillet pour in the olive oil so that it covers the bottom of the pan. Heat it over medium heat and once it’s hot, cook the meatballs for several minutes until browned on the outside and no longer pink on the inside. Once cooked, set the meatballs aside on a clean 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 it).
In the skillet with the crunchy leftovers, mix in the wine and stir. Stir in the teriyaki and barbeque sauces and heat the mixture through. Then 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 and the meatballs are heated back up.
Serve over white rice.
Garnish with sesame seeds, chopped green onions and/or chives.
There’s so much to say about Georgia, we don’t know where to start. Leaving Wall Street for the French Culinary Institute, followed by a stint at the Gramercy Tavern and La Chassagnette in France, her passion for food and food traditions are evident and inspiring. Visit her site at Georgia Pellegrini, where you’ll find more recipes, photos, learn all about her wonderful books Girl Hunter and Food Heroes, and enjoy her latest adventures.