Background of Turkey and Corn Meatballs with Roasted Red Pepper Sauce
Turkey and Corn Meatballs with Roasted Red Pepper Sauce is a flavorful and satisfying dish that brings together fresh ingredients, bold spices, and a rich, smoky sauce. This recipe is a delightful way to enjoy lighter yet fulfilling meatballs, making it perfect for both a casual dinner and a vibrant appetizer for gatherings.
Turkey-based dishes have long been a staple in many cuisines, particularly in American and Mediterranean cooking. Ground turkey has become increasingly popular as a leaner alternative to beef, offering a high-protein, low-fat option ideal for those seeking a balanced diet. The addition of corn adds a subtle sweetness and slight crunch, providing a refreshing contrast to the savory qualities of the turkey.
Meatballs, in general, are a universal comfort food – found in Italian, Asian, Middle Eastern, and Latin American cuisines. Each culture has its own take on these bite-sized delights. This version takes inspiration from Mediterranean-style turkey meatballs but incorporates the sweetness of corn and the warm, earthy depth of cumin, a spice commonly used in both Middle Eastern and Latin American cooking.
The roasted red pepper sauce serves as the perfect pairing to this dish. Roasting red peppers enhances their natural sweetness while imparting a smoky flavor that complements the mildness of the turkey. The addition of garlic, apple cider vinegar, and sweet chili sauce balances acidity with a touch of heat and subtle sweetness, making it not only a great dipping sauce but also an excellent dressing for salads or grilled vegetables.
This recipe shines due to its combination of textures and flavors. The meatballs are juicy and tender, thanks to the use of breadcrumbs that help retain moisture. Toasting the corn beforehand intensifies its flavor, adding caramelized notes that enhance the overall taste.
Additionally, cumin plays a key role in seasoning the meatballs, offering a warm, slightly smoky, and citrusy flavor that pairs exceptionally well with both turkey and corn. Cumin is widely used in spice blends like garam masala, taco seasoning, and Middle Eastern spice rubs, making it a versatile element in this recipe.
The red pepper sauce, meanwhile, brings vibrancy to the dish. Roasting the peppers deepens their sweetness and pairs beautifully with the mild heat from the serrano chile. If you prefer a spicier version, you can swap the serrano for a hotter pepper like a jalapeño or Fresno. The apple cider vinegar sharpens the sauce’s flavor, cutting through the richness of the meatballs and making each bite feel light and satisfying.
This dish is incredibly versatile. The meatballs can be served over a bed of greens or alongside roasted vegetables for a light but filling meal. If you’re looking for a heartier option, pairing them with rice, quinoa, or couscous makes for a well-balanced plate. Alternatively, you can skewer the meatballs on toothpicks and serve them as appetizers with the sauce on the side for dipping.
If you’re planning a full meal, consider pairing the meatballs with roasted broccoli, which complements the smoky sweetness of the peppers while adding some extra crunch and nutrition.
In all, Turkey and Corn Meatballs with Roasted Red Pepper Sauce is an easy-to-make, nutrient-dense dish that brings refreshing summer flavors, whether you’re cooking up a weeknight dinner or preparing appetizers for guests. Give it a try and enjoy the blend of savory, spicy, and subtly sweet flavors!
Turkey and Corn Meatballs with Roasted Red Pepper Sauce
Ingredients
For the Meatballs:
1 cup corn kernels - fresh or frozen- ⅓ cup breadcrumbs
- 1 ½ pounds ground turkey (minced turkey)
- 5 stalks green onions (scallions or green shallots) - finely chopped
- 3 tablespoons parsley - chopped
- 3 ½ teaspoons cumin
- 1 ½ teaspoons kosher salt
- ½ teaspoon ground black pepper - freshly ground
- 1 large clove garlic - minced
- olive oil - for frying
For the Sauce:
- 4 medium red pepper (red capsicum)
- 3 tablespoons olive oil - divided
- 1 teaspoon kosher salt
- 1 clove garlic - peeled
- 1 small serrano chilis - (mild) you can also use: Jalapeño or Fresno, seeded
- 2 tablespoons sweet chili sauce
- 2 tablespoons apple 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.
