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1
In a large bowl combine the two ground meats. Work in the onions.
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2
Pour 3 oz. of the ale over 6 oz. of the ginger snaps to soften. Then combine with the meat. Add the zest of one half lemon and orange, half the fresh ginger, 1 tbl. applesauce, salt and pepper and optional fennel. Mix thoroughly with clean hands. Roll in your hands to form 48 meatballs, a little under an inch in diameter.
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3
Arrange the meatballs on a rack in a roasting pan. Bake in a preheated 400 degree oven for 20-25 minutes until browned.
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4
In a saucepan pour in the turkey broth, cider vinegar, and 6 oz. of ale. Add optional pancetta, 4 oz. applesauce mixed with the cornstarch or flour, 4 oz. of crushed ginger snaps, molasses, maple syrup, brown sugar, the other half of the orange and lemon zest and grated ginger, spice, salt and pepper, and a sprig of optional rosemary. Heat the sauce. Add a shot of calvados. Keep warm.
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5
After the meatballs are done in the oven, add them to the sauce and cook for at least another 10 minutes. Taste and adjust for seasoning. Although these can be served at this point, you can also let them cool and reheat the next day. These can be served with rosemary sprigs as garnish and toothpicks for a holiday party. For a dinner these are best served over egg noodles or with spaetzle.
