Best 4 Turkey And Corn Meatballs With Roasted Pepper Sauce Recipes
Indulge in a culinary journey with our tantalizing Turkey and Corn Meatballs with Roasted Pepper Sauce, a delightful dish that seamlessly blends flavors and textures. These tender and juicy meatballs, crafted with ground turkey, sweet corn, and a blend of aromatic herbs, are enveloped in a vibrantRoasted Pepper Sauce, offering a symphony of flavors. Accompanying this main course are two delectable side dishes: a refreshing Cucumber Salad with a tangy dressing and a hearty Quinoa Pilaf, providing a perfect balance of flavors and nutrients. Get ready to embark on a culinary adventure with this wholesome and flavorful meal that will surely impress your taste buds and leave you craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
TURKEY & SWEET CORN MEATBALLS WITH ROASTED PEPPER SAUCE
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
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 ZUCCHINI MEATBALLS WITH ROASTED PEPPER DIPPING SAUCE
Turkey and zucchini combined with olives and feta result in super moist and flavorful meatballs. These can be served alone, over couscous, over rice, or even over a bed of lettuce for a main dish salad.
Provided by Soup Loving Nicole
Categories World Cuisine Recipes European Greek
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine turkey, zucchini, egg, bread crumbs, olives, feta cheese, and Greek seasoning in a large bowl. Mix until evenly combined.
- Form meatballs using an ice cream scoop and place onto a baking sheet.
- Bake in the preheated oven until no longer pink in the center, about 25 minutes.
- While the meatballs are baking, place Greek yogurt, red pepper strips, lemon juice, olive oil, and garlic in a food processor. Pulse until well blended. Season with salt and pepper. Serve dipping sauce alongside meatballs.
Nutrition Facts : Calories 238.3 calories, Carbohydrate 10 g, Cholesterol 99.9 mg, Fat 14 g, Fiber 0.4 g, Protein 20.4 g, SaturatedFat 4.7 g, Sodium 431.4 mg, Sugar 2.3 g
TURKEY BALLS & PEPPER SAUCE
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
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!
TURKEY AND RICE MEATBALLS (ALBONDIGAS)
As these turkey and rice meatballs simmer in the sauce, the rice absorbs moisture, swell ups, and creates a relatively tender, moist meatball. I didn't intend this recipe to be a Thanksgiving dinner alternative, but now that I think about it, these could actually work. These are delicious served over saffron basmati rice.
Provided by Chef John
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 2h25m
Yield 6
Number Of Ingredients 19
Steps:
- Preheat oven to 450 degrees F. Line a rimmed baking sheet with foil and oil the surface lightly.
- Mix ground turkey, cooked rice, garlic, parsley, egg, salt, paprika, cumin, pepper, oregano, cayenne, and olive together in a bowl using a fork. Portion mixture with a small scoop (between 1/4 and 1/3 cup) and place on prepared foil-lined baking sheet. Use your (wet) hands to form into round meatballs. Bake in preheated oven until browned, about 15 minutes.
- Pour chicken broth and prepared tomato sauce in a saucepan. Whisk in creme fraiche, sherry vinegar, and paprika. Transfer meatballs to tomato sauce. Set heat to medium high and bring to a simmer. Reduce heat to low and simmer until tender, 60 to 90 minutes. If sauce gets too thick, add a splash or 2 of broth or water. Remove from heat. Stir in parsley, salt, and pepper.
Nutrition Facts : Calories 257.6 calories, Carbohydrate 15.1 g, Cholesterol 105.7 mg, Fat 14.3 g, Fiber 2 g, Protein 19.1 g, SaturatedFat 5.3 g, Sodium 1423.3 mg, Sugar 4.9 g
Tips:
- To ensure the meatballs are cooked through, use a meat thermometer to check that they have reached an internal temperature of 165°F (74°C).
- If you don't have a food processor, you can finely chop the turkey and corn by hand. Just be sure to chop them as finely as possible so that the meatballs hold together well.
- If you're short on time, you can use a store-bought roasted pepper sauce. Just be sure to choose a sauce that is flavorful and has a good consistency.
- Serve the meatballs with your favorite sides, such as mashed potatoes, rice, or pasta. You can also serve them with a side of roasted vegetables or a salad.
Conclusion:
These turkey and corn meatballs with roasted pepper sauce are a delicious and easy-to-make dish that is perfect for a weeknight meal. The meatballs are moist and flavorful, and the roasted pepper sauce is tangy and slightly sweet. This dish is sure to be a hit with the whole family.
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