Turkey Meatballs in Fig Wine Sauce

Turkey Meatballs in Fig Wine Sauce

As often happens, I altered this recipe from the original that I found in a cooking magazine. Chicken meatballs became turkey meatballs. Port wine became Marsala wine, my favorite secret ingredient. Quick-cooking tapioca became flour. And I added some Key lime marmalade for extra zest. Use orange marmalade if you prefer or whatever else you have in stock. My husband suggested adding onions, so you could buy a container of sliced onions at the grocery store and toss them in. Also, I increased the wine and water from the original ¾ cup each because it didn’t seem like enough.

Ingredients

3 16-oz. packages frozen bite-size turkey meatballs
1 cup sweet Marsala wine
1 cup water
2 Tbsp. flour
½ cup stemmed and chopped dried figs
1-1/2 tsp. chopped fresh rosemary
¼ cup citrus marmalade

Directions

Place meatballs in a large size slow cooker. In a separate bowl, combine Marsala wine, water and flour. Whisk to blend. Add dried figs and rosemary. Pour sauce over meatballs. Heat marmalade in glass measuring cup for 30 seconds in microwave then pour over mixture in slow cooker. Cover and set timer on low for 4 hours. Increase temperature to high for the last half hour. Serve warm with your favorite side dishes. As an alternative, this would make a good appetizer for a party.

Turkey Meatballs

Swedish Meatballs

Ingredients

1-1/2 lb. lean ground beef
1 egg, beaten
1/4 tsp. garlic powder
1 cup chopped onions, divided
1/4 cup plain bread crumbs
12 oz. bottle chili sauce
18 oz. jar grape jelly
15 oz. can tomato sauce
1/4 cup sweet Marsala wine

Directions

Make meatballs: Mix ground beef with beaten egg, garlic powder, ½ cup chopped onions, and bread crumbs. Form into small balls. Set aside. (Or use frozen turkey meatballs instead of making them from scratch).

In a large saucepan over medium-high heat, blend together chili sauce, grape jelly, and tomato sauce until jelly is melted. Toss in remaining onions and add wine. When mixture is bubbly, add meatballs to pot. Stir gently to coat with sauce.

Cover and reduce heat to simmer. Periodically lift lid, being careful of steam, and stir. Cook for 1 hour on low heat (or ½ hour if using frozen meatballs). Serve over cooked rice as an entrée or by itself as a party appetizer. Note: If you have extra sauce, freeze it and use as gravy in the Shepherd’s Pie recipe.