Turkey Meatballs

Using ground turkey lightens up this meal.  I used Cheddar cheese for this recipe but you could substitute you favourite cheese instead.

900 g ground turkey
1/2 tsp kosher salt
1 1/2 tsp freshly ground black pepper
2 tbsp dried oregano
1 tbsp paprika
1 pinch cayenne pepper seeds
1/2 tbsp cumin
1 clove garlic, minced
1 cup red wine, divided
180 g cubed sharp Cheddar cheese
2 cups tomato sauce, no salt added

• Using an electric mixer fitted with the paddle attachment, mix turkey and all spices with garlic on medium speed for about 1 min.
• Reduce speed and add 1/2 cup wine.  Increase speed to high and mix for 1 min or until mixture looks sticky.
• Scoop out 32 equal portions of mixture onto a tray.  Flatten meat into patties.
• Place a piece of cheese in the centre of each patty and wrap meat around cheese to form a ball.
• In a skillet, lightly sear about 10 meatballs at a time on medium high heat.  Transfer to a large saucepan.  Repeat with remaining meatballs.  Add remaining wine to the hot skillet, scraping up brown bits; add to saucepan with meatballs.
• Add tomato sauce to saucepan and gradually bring to a simmer on medium low heat, gently stirring every 2 min.  Once simmering, turn off heat.  Check meatballs for doneness.  If meat is still pink, cook on low heat for 2 more min.
• Adjust salt to taste and serve.