Turkey Meatballs Roasted Pepper (Printable)
Tender turkey meatballs bathed in a creamy, smoky roasted red pepper sauce with Mediterranean flavors.
# What You'll Need:
→ Meatballs
01 - 1 lb ground turkey
02 - 1 small onion, finely grated
03 - 2 cloves garlic, minced
04 - 1/4 cup gluten-free breadcrumbs
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
# How to Make It:
01 - Combine ground turkey, grated onion, garlic, breadcrumbs, egg, parsley, oregano, salt, and pepper in a large bowl. Mix gently until just incorporated to avoid tough texture.
02 - Using damp hands to prevent sticking, shape 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. Cook meatballs in batches, turning to brown on all sides, about 5–6 minutes total. Transfer to a plate and set aside.
04 - In the same skillet, add 1 tbsp olive oil, diced onion, and garlic. Cook until softened and fragrant, about 3 minutes.
05 - Stir in roasted red peppers and continue cooking for 2 minutes to develop flavor.
06 - Transfer pepper mixture 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 simmering sauce. Cover and cook gently for 15–20 minutes until meatballs reach internal temperature of 165°F.
09 - Taste sauce and adjust seasoning with additional salt and pepper if needed. Serve immediately, garnished with extra fresh parsley.
# Expert Advice:
01 -
- The sauce is incredibly rich and creamy but uses lean turkey, so you get all the comfort without the heaviness of traditional beef and tomato versions
- Everything comes together in under an hour, and most of that time is hands-off simmering while you do literally anything else
- The roasted red peppers add this subtle sweetness and smokiness that makes people think you spent way more effort than you actually did
02 -
- When blending hot liquids, remove the center cap from the blender lid and cover with a kitchen towel to prevent steam from building up and splashing
- Resist the urge to crank up the heat when simmering, a gentle bubble keeps the turkey tender while high heat will make the sauce separate
03 -
- Grating the onion instead of chopping it distributes the moisture and flavor evenly throughout the meatballs without any onion chunks
- If the sauce seems too thick after blending, add more broth a tablespoon at a time until it reaches your preferred consistency