Apple Meatballs in Wine Sauce

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.