Simple or Sensational

Ingredients

400g ground turkey
1 tablespoon fennel seeds
1 ½ teaspoons coriander seeds
2 cloves garlic, crushed
1 tablespoon oregano
1 tablespoon sage
1 tablespoon paprika
2/3 cup dried cranberries
2/3 cup red wine (cabernet sauvignon or similar) 
1 ½ cups of water

Method

Combine the cranberries in a bowl with the red wine and soak for at least six hours, or overnight.  Put the red wine and cranberries in a saucepan and heat over a medium heat until the wine is absorbed and the alcohol has burned off, about 5 minutes.  Put the berry mixture into a food processor along with the water.  Blend until smooth.  If you would like a really smooth sauce strain this mixture through a fine sieve.  Put the fennel and coriander seeds into a dry fry pan and heat until toasted.  You will smell the spices when they are done and usually hear the seeds start to pop.  (A word of warning here, spices, like nuts, burn very easily and the acrid burnt smell will linger for hours.  My point here is to keep an eye on your spices whilst roasting).  Grind the seeds in a spice grinder, or a mortar and pestle.  Combine the ground turkey with the garlic and all the spices and mix well.  Form teaspoonfuls of the turkey mixture into balls and fry in a non stick pan, or a regular fry pan with a little non stick spray.  When the meatballs are done (they only take a couple of minutes) remove them from the fry pan and set aside to keep warm.  Put the pureed cranberry into the fry pan and heat gently.  When the sauce is heated return the meatballs to the pan to coat with the sauce.  Put the meatballs in a bowl with toothpicks to keep peoples fingers out of the bowl.  Serve immediately.