Turkey Meatballs Roasted Pepper (Printable Version)
Tender turkey meatballs in creamy roasted red pepper sauce with herbs and spices, ready in under an hour.
# What You Need:
→ Turkey Meatballs
01 - 1.1 lb ground turkey
02 - 1/2 cup breadcrumbs (gluten-free optional)
03 - 1/4 cup grated Parmesan cheese
04 - 1 large egg
05 - 2 garlic cloves, minced
06 - 1/4 cup fresh parsley, chopped
07 - 1/2 tsp dried oregano
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
→ Roasted Red Pepper Sauce
10 - 2 large roasted red bell peppers, drained
11 - 1 small onion, chopped
12 - 2 garlic cloves, minced
13 - 1 tbsp olive oil
14 - 1/2 cup low-sodium chicken broth
15 - 1/2 cup heavy cream
16 - 1/2 tsp smoked paprika
17 - 1/4 tsp chili flakes (optional)
18 - Salt and pepper, to taste
→ For Serving
19 - Fresh basil or parsley, chopped (optional)
# How to Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, mix ground turkey, breadcrumbs, Parmesan, egg, minced garlic, parsley, oregano, salt, and black pepper until just combined.
03 - Shape the mixture into 16 to 18 meatballs and arrange on the lined baking sheet. Bake for 15 to 18 minutes until lightly golden and cooked through.
04 - While meatballs bake, heat olive oil in a skillet over medium heat. Sauté onion until softened, about 3 to 4 minutes. Add garlic and cook for 1 minute.
05 - Add roasted red peppers, chicken broth, smoked paprika, chili flakes, salt, and pepper to the skillet. Simmer for 5 minutes to meld flavors.
06 - Transfer the sauce mixture to a blender or use an immersion blender to puree until smooth. Return to skillet.
07 - Stir in heavy cream and warm the sauce gently until it simmers.
08 - Add the baked meatballs to the sauce then simmer for 5 to 7 minutes, spooning sauce over the meatballs occasionally.
09 - Sprinkle with fresh basil or parsley before serving hot.
# Expert Tips:
01 -
- Turkey keeps things lean without tasting lean, especially when you don't skip the cheese and egg.
- The sauce tastes like it simmered all day, but you can make it while the meatballs bake.
- It's naturally gluten-free if you swap one ingredient, making it easy to feed different people without fussing.
02 -
- Don't skip the light hand when mixing—overworked turkey meatballs become rubbery and dense instead of tender.
- If your sauce breaks or looks grainy, whisk in a splash of cold cream or broth to bring it back together; temperature changes are usually the culprit.
- Taste the sauce before adding the meatballs; you can adjust seasoning now but not easily once everything is combined.
03 -
- If you have time, char fresh red bell peppers yourself over a gas flame or under the broiler—the deeper flavor is worth those extra 10 minutes.
- A squeeze of fresh lemon juice added at the very end brightens the sauce and makes people wonder what secret ingredient you used.