Servings
Font
Back
0.0 from 0 votes

Turkey Meatballs in Roasted Red Pepper Sauce

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!

Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings: 4 servings
Calories: 368 kcal
Course: Dinner
Cuisine: Italian

Ingredients

Meatballs
  • 1 pound lean ground turkey
  • 1 egg
  • 1/3 cup panko, gluten-free if needed
  • 1 tablespoon Worcestershire
  • 1 clove garlic, grated
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon onion powder
  • Kosher salt and fresh ground black pepper to taste
Roasted Red Pepper Sauce
  • 1 tablespoon olive oil
  • 1 cup diced yellow onion
  • 2 cloves garlic, grated (1/2 teaspoon)
  • 16 ounce jar roasted red peppers, drained and roughly chopped
  • 3/4 teaspoon smoked paprika
  • 1/4 teaspoon red pepper flakes
  • Kosher salt and fresh ground black pepper to taste
  • 1 cup low sodium vegetable broth
  • 1/4 cup half and half or cream
  • 2 tablespoons chopped parsley
  • 2 tablespoons chopped basil
  • 1/4 cup Shredded Parmesan Cheese for topping optional

Instructions

    Cup of Yum
  1. Preheat oven to 400° F. And line a sheet pan with foil. Spray it with cooking spray and set aside.
  2. 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.
  3. 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.
  4. Pour the mixture into a blender or food processor and blend until smooth. If needed add a little bit of broth to the mixture. 
  5. 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.
  6. 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

Calories 368kcal (18%) Carbohydrates 24g (8%) Protein 44g (88%) Fat 12g (18%) Saturated Fat 4g (20%) Polyunsaturated Fat 7g Cholesterol 136mg (45%) Sodium 425mg (18%) Fiber 4g (16%) Sugar 9g (18%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 368

% 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.