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

½ cup Ricotta cheese

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

MEATBALL INSTRUCTIONS:

• Preheat oven to 425 degrees. Spray a large baking sheet with cooking spray and set aside
• In a large mixing bowl combine turkey, pork, panko bread crumbs, egg, granulated onion and garlic, salt, pepper, sage and ricotta. Mix until well combined.
• 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:

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