See how well our Gewurztraminer combines with peanuts and sriracha in this spicy twist on Asian fusion.

Serves 4 (about 12 meatballs)

Meatball Ingredients:
1 lb ground turkey
1 egg, lightly beaten
1/2 cup panko crumbs
2 teaspoons cornstarch
1 tablespoon fish sauce
1 teaspoon sriracha (Asian-style hot sauce)
2 teaspoons sugar
2 tablespoons onion, finely chopped
2 cloves garlic, very finely chopped
1 tablespoon fresh mint leaves, finely chopped
2 tablespoons fresh cilantro, finely chopped
Freshly ground black pepper, about 1/4 teaspoon
2 tablespoons vegetable or virgin coconut oil

Sauce Ingredients:
1/4 cup peanut butter
1/2 cup unsweetened coconut milk
1 teaspoon sugar
2 tablespoons Llano Estacado Gewurztraminer
1 garlic clove, crushed
1 teaspoon sriracha (Asian-style hot sauce)
1 tablespoon fish sauce
1 tablespoon hoisin sauce
1 tablespoon unsalted peanuts, ground

Preheat the oven to 375°F. In a large bowl, mix the turkey, egg, panko crumbs, cornstarch, fish sauce, sriracha, sugar, onion, garlic, mint, cilantro and black pepper. Incorporate well and roll into 1-1/2-inch balls.

Heat the oil in a large skillet over medium heat. Add meatballs in a single layer, being careful not to overcrowd the pan. You may need to work in two batches. Brown lightly on both sides and transfer to a foil-lined baking sheet. Bake for 8 to 10 minutes, or until the meatballs are no longer pink in the center.

While the meatballs finish in the oven, combine the peanut butter, coconut milk, sugar, rice wine vinegar, garlic, sriracha, fish sauce and hoisin sauce in a small bowl. Mix well, place in a serving dish and top with ground peanuts.

Serve over steamed jasmine rice.