Serves: 12 2 oz. Meatballs

INGREDIENTS: FOR THE MEATBALLS

¾ lb. lean ground turkey

¼  lb. ground pork

¾  cup seasoned 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

MEATBALL INSTRUCTIONS:

1. Preheat oven to 400 degrees. Spray a large baking sheet with cooking spray and set aside
2. In a large mixing bowl combine turkey, pork, breadcrumbs, egg, granulated garlic and onion, 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.

INGREDIENTS: FOR THE CRANBERRY SAUCE

12 oz. fresh cranberries

1 cup Ferrante’s Cranberry Blanc Wine

1 cup granulated sugar

1 tablespoon orange zest and squeeze ½ an orange

 CRANBERRY 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!