Servings: 8

1 pound ground round 1 pound ground round
1 pound turkey sausage 1 pound turkey sausage
1/2 cup dried breadcrumbs ½ cup dried breadcrumbs
3 tablespoons chopped fresh parsley 3 tablespoons chopped fresh parsley
1/2 teaspoon salt ½ teaspoon salt
2 teaspoon prepared mustard 2 teaspoon prepared mustard
1 teaspoon Worcestershire sauce 1 teaspoon Worcestershire sauce
2 egg white lately beaten 2 egg white lately beaten
olive oil olive oil
4 cloves garlic, minced 4 cloves garlic, minced
2 cup Taylor NY marsala cooking wine 2 cup Taylor NY marsala cooking wine
1 cup sour cream 1 cup sour cream
1/2 teaspoon pepper ½ teaspoon pepper

Combined the first eight ingredients in a bowl; stir well.
Shape mixture into 24 (1 inch) meatballs.
Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add meatballs; cook 10 minutes or until browned, stirring frequently. Remove from skillet; set aside.
Add garlic to skillet; saute 30 seconds.
Add wine; bring to a boil over medium heat, and cook 1 minute.
Return the meatballs to the skillet; cover and cook 5 minutes or until done.
Remove from heat. Remove meatballs from skillet with a slotted spoon; set aside, and keep warm.
Add sour cream (at room temperature) and pepper two wine mixture in skillet; stir well.