Turkey Meatballs Roasted Pepper (Printable Version)
Tender turkey meatballs in a vibrant red pepper sauce offer a wholesome, flavor-packed dish for any evening.
# 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 teaspoon dried oregano
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon 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 tablespoon olive oil
14 - 1/2 cup low-sodium chicken broth
15 - 1/2 cup heavy cream
16 - 1/2 teaspoon smoked paprika
17 - 1/4 teaspoon chili flakes (optional)
18 - Salt and pepper, to taste
→ For Serving
19 - Fresh basil or parsley, chopped (optional)
# How to Make It:
01 - Set oven to 400°F and line a baking sheet with parchment paper.
02 - In a large bowl, combine ground turkey, breadcrumbs, Parmesan, egg, garlic, parsley, oregano, salt, and black pepper. Mix until just combined.
03 - Form mixture into 16 to 18 evenly sized meatballs and arrange on the prepared baking sheet.
04 - Bake in preheated oven for 15 to 18 minutes until lightly golden and cooked through.
05 - Heat olive oil in a skillet over medium heat. Add chopped onion and cook until softened, about 3 to 4 minutes. Add garlic and sauté for 1 minute more.
06 - Add roasted red peppers, chicken broth, smoked paprika, chili flakes, salt, and pepper to the skillet. Simmer for 5 minutes.
07 - Transfer sauce mixture to a blender or use an immersion blender, blending until smooth.
08 - Return pureed sauce to the skillet, stir in heavy cream, and bring to a gentle simmer.
09 - Add baked meatballs to the sauce. Simmer together for 5 to 7 minutes, spooning sauce over the meatballs.
10 - Sprinkle chopped fresh basil or parsley on top and serve immediately while hot.
# Expert Advice:
01 -
- The sauce tastes restaurant-quality but comes together in one skillet while your meatballs bake.
- Ground turkey makes this lighter than traditional meatballs, but the cheese and cream keep everything tender and rich.
- It's naturally gluten-free with one simple swap, so everyone at your table can enjoy it.
- Leftovers taste even better the next day, making it perfect for meal prep or feeding hungry people throughout the week.
02 -
- Don't skip the parchment paper—I learned this the hard way when meatballs stuck to a bare sheet and broke apart, but parchment changes everything.
- Blending the sauce smooth is what makes people think you spent hours on this; it transforms it from homey to elegant in seconds.
- The sauce gets better each day as flavors meld, so make it ahead if you're feeding a crowd and want less stress on cooking day.
03 -
- Wet your hands before shaping meatballs and re-wet them between each one—it prevents the mixture from sticking and makes the job infinitely less frustrating.
- If your sauce breaks or looks curdled when you add cream, turn the heat down and stir constantly; usually it comes back together, and keeping everything at a gentle simmer prevents this entirely.
- Make extra meatballs and freeze them unbaked on a sheet, then bake from frozen adding just 2–3 extra minutes—future you will be grateful on nights when you need dinner in 30 minutes.