FERRANTE’S CRANBERRY BLANC, BLUEBERRY MEATBALLS

Serves: 12-15 2oz. Meatballs

INGREDIENTS:

FOR THE MEATBALLS

½ lb. lean ground turkey

½ lb. ground pork

1 cup Panko breadcrumbs

1 egg, beaten

1 teaspoon granulated garlic

1 teaspoon granulated onion

¾ teaspoon kosher salt

½ teaspoon black pepper

4 sage leaves, minced

FOR THE CRANBERRY, BLUEBERRY SAUCE

8oz. fresh cranberries

6oz. frozen blueberries

1 cup Ferrante’s Cranberry Blanc Wine

1 cup granulated sugar

1 tablespoon orange zest

½ cup Ricotta Cheese

 

MEATBALL INSTRUCTIONS:

  1. Preheat oven to 425 degrees. Spray a large baking sheet with cooking spray and set aside
  2. In a large mixing bowl combine turkey, pork, panko breadcrumbs, egg, granulated onion and garlic, salt, pepper, sage and ricotta. Mix until well combined.
  3. Roll mixture into 2inch balls, and arrange on prepared baking sheet. Bake in the oven for 15-17 minutes, until cooked.

 

CRANBERRY, BLUEBERRY SAUCE INSTRUCTIONS:

  1. Combine all ingredients into a large saucepan and bring to a boil, stir frequently.
  2. Reduce heat to low and simmer for 20-25 minutes, until thickened and most of the cranberries have burst. Remove from heat.
  3. Add cooked meatballs to sauce.
  4. Serve with a glass of Ferrante’s Cranberry Blanc Wine!