Turkey and Sage Meatballs with a Red Cooking Wine Cranberry Sauce

For the Meatballs:

Preheat oven to 400℉ and place oven rack second from the top. Line a large sheet tray with parchment paper with a generous coating of olive oil.

1. In a large sauté pan, heat butter and oil on medium-high heat. Once butter starts to foam add onions; stir and cook for two minutes.
2. Stir in apples and lower the heat to medium. Season with 1 teaspoon each of salt and pepper. Stir occasionally until they begin caramelizing, 7-8 minutes.
3. Add garlic, Holland House Red® Cooking Wine, and sage to the pan and allow the liquid to cook off about 1-2 minutes.
4. Transfer mixture to a large mixing bowl and allow to cool slightly.
5. Using a rubber spatula, mix in Dijon mustard, breadcrumbs, cheese, and egg until well combined. Add ground turkey and mix with your hands gently until ingredients are evenly distributed.
6. Form into about 1½ inch meatballs using hands or a 1¾ inch ice cream scoop.
7. Place 1 inch apart on prepared sheet tray.
8. Bake meatballs for 25-30 minutes until lightly browned on top and instant-read thermometer registers 165℉.
9. Meatballs can be made up to two days in advance; reheat in the oven with lightly tented foil at 350℉ for 15-20 minutes.
10. Transfer to serving platter, garnish with fried sage, and serve with red cooking wine cranberry sauce.

For the Red Cooking Wine Cranberry Sauce:

1. In a medium-sized saucepan add butter and oil and place on medium heat. Once butter starts to bubble add apples and cook for 3 minutes until softened.
2. Stir in brown sugar and Holland House® Red Cooking Wine; reduce on low for 4-5 minutes.
3. Stir in the cranberries and simmer until slightly thickened and starting to pop, about 8-10 minutes. 
4. Allow to cool to room temperature before serving or storing. Sauce can be made a week in advance and stored in an airtight container. Serve warm or room temperature.

For the Fried Sage:

1. Heat a small skillet with ¼ cup of cooking oil on medium-high heat. Once oil is hot add 6-8 leaves at a time. Fry for 10 seconds until dark green and crisp. Transfer to dry paper towel and immediately season with salt. Allow to cool, and keep in an airtight container until serving.