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.
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
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.