These turkey and corn meatballs with roasted red pepper sauce are one of my favourites. These are bright and fresh, easy to prepare and make an excellent working lunch when served on a bed of greens. The red pepper sauce also serves as a salad dressing.
You can also make these smaller and serve them as an appetiser with the dipping sauce on the side. In any case, they’ll provide you with some much-needed summer flavour while you wait for the actual thing.
I hope you have as much fun preparing this recipe as I do. Try serving with the Roasted Broccoli. Have a great dinner!
Turkey and Corn Meatballs with Roasted Red Pepper Sauce
Print RecipeIngredients
- For the Meatballs:
- 1 cup of corn kernels, fresh or frozen
- 1/3 cup of bread crumbs
- 1 1/2 lbs of turkey, ground
- 5 scallions, finely chopped
- 3 tablespoons of parsley, chopped
- 3 1/2 teaspoons of cumin
- 1 1/2 teaspoons of kosher salt
- 1/2 teaspoon of black pepper, freshly ground
- 1 large clove of garlic, minced
- Olive oil, for frying
- For the Sauce:
- 4 red bell peppers
- 3 tablespoons of olive oil, divided
- 1 teaspoon of kosher salt
- 1 clove of garlic, peeled
- 1 small mild chilli (Serrano, Jalapeño or Fresno), seeded
- 2 tablespoons of sweet chilli sauce
- 2 tablespoons of cider vinegar
Instructions
- Preheat your oven’s broiler to high heat. Prepare a baking sheet by lining it with parchment paper or foil.
- Slice the peppers open, seed them, and place them flat on a baking pan. Drizzle with two tablespoons olive oil and broil until browned, about 15 minutes, flipping the pan halfway through.
- Remove the peppers and place them in a sealed plastic bag or a bowl covered with plastic wrap for 10-15 minutes to steam. When the peppers are cool enough to handle, peel off the charred skin and transfer the peppers, along with any accumulated juices, to a blender or food processor.
- Puree the remaining tablespoon of olive oil, along with the additional sauce ingredients, until smooth. Set aside.
- In a large skillet, heat the oil over high heat. Toast the corn kernels for 2-3 minutes, or until lightly browned. Allow the corn to cool for a few minutes.
- Combine the corn and the following eight ingredients in a mixing bowl (up to and including the garlic). Gently press in the meat with your hands, being careful not to overwork it.
- Melt the butter in a large skillet over medium-high heat. Add roughly a quarter-inch of olive oil. Break off a small piece of the meat mixture and sauté on both sides until cooked through, then season with salt & pepper to taste. As needed, season the meat mixture with salt and pepper.
- Form the remaining meat mixture into golf ball-sized balls. Cook in batches in the oil until golden all over. Transfer to a baking pan and bake for 5 minutes or until cooked through. Serve with the red pepper sauce on the side.
