Best Turkey And Corn Meatballs With Roasted Pepper Sauce Recipes

TURKEY & SWEET CORN MEATBALLS WITH ROASTED PEPPER SAUCE

Turkey & Sweet Corn Meatballs With Roasted Pepper Sauce image

This is a delicious recipe from a wonderful cookbook called "Ottolenghi: The Cookbook." based on recipes from the famed London restaurant. The meatballs are great served warm or room temperature, on rice, couscous, or noodles, stuffed in a pita, and especially dipped in the sweet and spicy pepper sauce! The instructions are detailed so look long, bu these are actually very easy to make,

Provided by blucoat

Categories Poultry

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 18

Ingredients

4 ounces sweetcorn (a little less than 1 cup or 100g ,fresh or frozen)
3 slices day-old white bread, crusts removed
1 lb ground turkey breast (500g) or 1 lb ground turkey (500g)
1 egg
4 scallions or 4 spring onions, finely chopped
2 tablespoons finely chopped parsley
2 1/2 teaspoons ground cumin
1 1/2 teaspoons black pepper
1 garlic clove, crushed
sunflower oil, for frying
4 red bell peppers, quartered with the white parts and seeds removed
3 tablespoons olive oil
1 teaspoon salt
1 ounce cilantro, leaves and stalks (about 12 sprigs or 25g)
1 garlic clove, peeled
1 small mild chile, de-seeded
2 tablespoons sweet chili sauce
2 tablespoons cider vinegar or 2 tablespoons white wine vinegar

Steps:

Preheat the oven to 400°F (200°C). In a roasting tray, toss peppers with 2 tbsp of the olive oil and 1/2 teaspoon of the salt, then roast in the oven for 35 minutes or until soft. Transfer the peppers to a bowl and cover with cling film to cool. (You can peel them if you want but it's not necessary.) Place them in a blender or food processor with their roasting juices and add the rest of the sauce ingredients. Process until smooth, then taste and adjust the salt if necessary. Set aside.
For the meatballs, place a heavy, non-stick frying pan over a high heat and throw in the corn kernels. Toss them in the hot pan for 2-3 minutes until lightly blackened. Remove and leave to cool.
Soak the bread in cold water for a minute, then squeeze well and crumble into a large bowl. Add all the rest of the ingredients except the sunflower oil and mix well with your hands.
Pour a 1/5 inch (5mm) depth of sunflower oil into your heavy frying pan. Allow it to heat up well and then fry about a teaspoonful of the turkey mix in it. Remove, let cool a little and then taste. Adjust the amount of salt and pepper in the uncooked mixture to your liking.
With wet hands, shape the turkey mix into balls, about the size of golf balls. Cook them in small batches in the hot oil, turning them around in the pan until they are golden brown allover. Transfer to an oven tray, place in the oven at 400°F and cook for about 5 minutes. When you press one with your finger, the meat should bounce back. If unsure, break one open to check that it is cooked inside. Serve hot or warm, with the pepper sauce on the side.

Nutrition Facts : Calories 231.2, Fat 9.1, SaturatedFat 1.5, Cholesterol 82.2, Sodium 554.9, Carbohydrate 15.4, Fiber 2.8, Sugar 4.7, Protein 22.3

TURKEY BALLS & PEPPER SAUCE

Turkey Balls & Pepper Sauce image

The people I work for gave this recipe to me, I am not a huge fan of ground turkey but boy did this recipe change my mind! For saucier meatballs spoon over after cooking instead of before. Serve this over rice or pasta.

Provided by Julia Lynn

Categories Poultry

Time 1h5m

Yield 24 meatballs, 8 serving(s)

Number Of Ingredients 16

Ingredients

1 lb ground turkey
1 onion, peeled and finely chopped
1 small apple, peeled and grated
3 tablespoons breadcrumbs
1 egg, lightly beaten
2 tablespoons chopped thyme, fresh
salt and pepper, to taste
flour, for coating
2 tablespoons vegetable oil, for frying
1 1/2 tablespoons vegetable oil
2 shallots, peeled and finely chopped
1 1/2 red peppers, chopped
1 teaspoon tomato puree
3 tablespoons chopped basil, fresh
1 3/4 cups chicken stock
salt and pepper, to taste

Steps:

For red pepper sauce: heat the oil in a frying pan over medium-high heat, add the shallots and red peppers, and saute until soft.
Stir in remaining sauce ingredients and bring to a boil.
Simmer mixture for 15-20 minutes. Cool slightly then transfer to your blender and blend until smooth.
For the meatballs: Preheat oven to 350. Mix together all ingredients for the meatballs, seasoning to taste.
Form the mixture into about 24 walnut sized balls.
Spread the flour onto a plate and coat the meatballs.
Heat the oil in a large pan, add the meatballs, and saute until they are golden all over.
Transfer meatballs to a casserole and pour pepper sauce on top. (If looking for more sauce, like me, pour warm sauce on after baking instead of before. Add some chicken stock to the pan so balls wont dry out.) Bake in preheated oven 20 minutes or until the meatballs are cooked through. Enjoy!