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1
For the meatballs: Peel and dice the apple.
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2
Dice the onion, garlic and ginger root.
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3
Put the ground turkey and pork into a large bowl.
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4
Add to the bowl all of the prepped veggies and the remaining meatball ingredients everything except for the olive oil.
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5
Roll the meat into balls that are a little bit smaller than a golf ball and set them on a plate.
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6
In a large skillet pour in the olive oil so that it covers the bottom of the pan.
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7
Heat it over medium heat and once its hot, cook the meatballs for several minutes until browned on the outside and no longer pink on the inside.
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8
Once cooked, set the meatballs aside on a clean plate.
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9
For the wine sauce: From the skillet where the meatballs were cooked, keeping all of the crunchy leftovers in the pan, carefully drain out just the excess oil into a separate heat proof container such as a coffee mug (when the excess oil is cool, discard it).
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10
In the skillet with the crunchy leftovers, mix in the wine and stir.
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11
Stir in the teriyaki and barbeque sauces and heat the mixture through.
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12
Then put the meatballs back into the skillet with the wine sauce.
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13
Gently mix the meatballs in the wine sauce until the meatballs are covered with the sauce and the meatballs are heated back up.
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14
Serve over white rice.
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15
Garnish with sesame seeds, chopped green onions and/or chives.
