Turkey Meatballs Roasted Pepper (Printable Version)

Tender turkey meatballs in a creamy, smoky roasted red pepper sauce with Mediterranean flavors.

# What You Need:

→ Meatballs

01 - 1 lb ground turkey
02 - 1 small onion, finely grated
03 - 2 cloves garlic, minced
04 - 1/4 cup breadcrumbs (gluten-free or regular)
05 - 1 large egg
06 - 2 tbsp chopped fresh parsley
07 - 1/2 tsp dried oregano
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
10 - 1 tbsp olive oil

→ Roasted Red Pepper Sauce

11 - 2 large roasted red peppers, drained
12 - 1 medium onion, diced
13 - 2 cloves garlic, minced
14 - 1 tbsp olive oil
15 - 3/4 cup tomato passata or crushed tomatoes
16 - 1/2 cup low-sodium chicken broth
17 - 1/4 cup heavy cream
18 - 1/2 tsp smoked paprika
19 - 1/2 tsp salt
20 - 1/4 tsp black pepper
21 - Pinch of chili flakes (optional)

# How-To:

01 - Combine ground turkey, grated onion, garlic, breadcrumbs, egg, parsley, oregano, salt, and pepper in a large bowl. Mix gently until just incorporated.
02 - Using damp hands to prevent sticking, form mixture into 16-18 small meatballs, approximately 1.5 inches in diameter.
03 - Heat 1 tbsp olive oil in a large skillet over medium heat. Brown meatballs in batches, turning to sear all sides evenly for 5-6 minutes total. Transfer to a plate.
04 - Add 1 tbsp olive oil to the same skillet. Sauté diced onion and garlic until softened and fragrant, about 3 minutes.
05 - Stir in roasted red peppers and continue cooking for 2 minutes to develop flavor.
06 - Transfer skillet contents to a blender. Add tomato passata, chicken broth, cream, smoked paprika, salt, pepper, and chili flakes. Purée until completely smooth.
07 - Return blended sauce to skillet and bring to a gentle simmer over medium-low heat.
08 - Add browned meatballs to the sauce. Cover and simmer for 15-20 minutes until meatballs reach internal temperature of 165°F.
09 - Taste sauce and adjust seasoning as needed. Serve immediately over rice, pasta, or mashed potatoes, garnished with additional fresh parsley.

# Expert Hints:

01 -
  • The creamy roasted red pepper sauce tastes like something you'd order at a nice Italian restaurant
  • Turkey keeps these meatballs light while still being incredibly juicy and flavorful
  • Everything comes together in one skillet, meaning less cleanup and more time enjoying dinner
02 -
  • Overmixing the meatball mixture makes them tough and rubbery, so stop as soon as ingredients are combined
  • The meatballs continue cooking in the sauce, so don't worry if they seem slightly underdone when you remove them from browning
  • Letting the sauce blend until completely smooth makes all the difference in restaurant-quality presentation
03 -
  • If the sauce seems too thick after blending, add a splash more chicken broth until it reaches your desired consistency
  • Grating the onion directly into the meat mixture ensures even distribution without any oniony chunks
  • Fresh parsley added at the very end brightens the whole dish and makes for a beautiful garnish

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