Turkey Meatballs in Roasted Red Pepper Sauce
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Turkey Meatballs in Roasted Red Pepper Sauce
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Flavorful, moist, perfectly baked meatballs are nestled in a smooth and creamy roasted red pepper sauce. Serve them right out of the skillet or on top of pasta!
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Ingredients
Meatballs
- 1 pound ground turkey lean
- 1 egg
- 1/3 cup panko breadcrumbs gluten-free if needed
- 1 tablespoon Worcestershire sauce
- 1 clove garlic grated
- 1 teaspoon oregano dried
- 1 teaspoon basil dried
- 1/2 teaspoon onion powder
- kosher salt fresh ground, to taste
- black pepper fresh ground, to taste
Roasted Red Pepper Sauce
- 1 tablespoon olive oil
- 1 cup yellow onion diced
- 2 cloves garlic grated (1/2 teaspoon
- 16 ounce roasted red peppers drained and roughly chopped, jarred
- 3/4 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes
- kosher salt fresh ground, to taste
- black pepper fresh ground, to taste
- 1 cup vegetable broth low sodium
- 1/4 cup half and half or cream
- 2 tablespoons parsley chopped
- 2 tablespoons basil chopped
- 1/4 cup Parmesan Cheese optional, shredded; for topping
Instructions
- Preheat oven to 400° F. And line a sheet pan with foil. Spray it with cooking spray and set aside.
- In a large bowl combine all of the ingredients for the meatballs. Mix together with your hands being careful not to overmix. Scoop out heaping tablespoon sized amounts of the meat mixture and roll them into balls. Place them on the prepared baking sheet and bake for 15-20 minutes or until they’re cooked through.
- While the meatballs bake, heat the olive oil in a large skillet over medium-high heat. Add the diced onion and sauté for a minute. Add in the roasted red peppers, garlic, and spices and season with salt and pepper. Sauté another 2-3 minutes or until the vegetables are softened.
- Pour the mixture into a blender or food processor and blend until smooth. If needed add a little bit of broth to the mixture.
- Pour the puréed pepper mix back into the skillet along with the broth and stir together. Cook over medium heat until it comes to a simmer. Pour in the half and half (or cream) and stir until combined.
- Stir in the chopped parsley and basil and taste for seasoning. Stir the baked meatballs into the sauce and cook until warmed through, about a minute or two. Top with shredded Parmesan cheese and extra parsley and basil. Serve over pasta if desired.
Nutrition Information
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Calories
368kcal
(18%)
Carbohydrates
24g
(8%)
Protein
44g
(88%)
Fat
12g
(18%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
7g
(41%)
Cholesterol
136mg
(45%)
Sodium
425mg
(18%)
Fiber
4g
(16%)
Sugar
9g
(18%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 368 kcal
% Daily Value*
| Calories | 368kcal | 18% |
| Carbohydrates | 24g | 8% |
| Protein | 44g | 88% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 7g | 41% |
| Cholesterol | 136mg | 45% |
| Sodium | 425mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
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