Turkey Sweet Corn Meatballs With Roasted Pepper Sauce Food

TURKEY AND CORN MEATBALLS WITH ROASTED PEPPER SAUCE

Steps:

• For the turkey and corn meatballs: Preheat the oven to 350 degrees F.
• Combine the turkey breast, dark meat, cilantro, green onions, parsley, cumin, bread, egg, corn and salt and pepper to taste in a large bowl until well mixed. Form into 3 balls.
• Heat the grapeseed oil in a skillet over medium heat. Sear the meatballs until browned all over, 3 to 5 minutes. Transfer to the oven and cook to an internal temperature of 165 degrees F, about 12 minutes.
• For the roasted pepper sauce: In a skillet over medium heat, saute the roasted peppers, garlic, cilantro, vinegar and salt and pepper to taste in the grapeseed oil until the peppers are soft, 5 to 6 minutes. Transfer to a blender and puree until smooth. Taste and season.
• For the corn salsa: In a mixing bowl, combine the corn, bell peppers, onions, lime juice and 1 tablespoon of the cilantro. Season with salt and pepper and set aside.
• To serve: Place the pepper sauce on a plate. Add the salsa and then the meatballs. Garnish with some extra cilantro leaves.

SWEET AND SOUR TURKEY MEATBALLS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix ground turkey with oats, bread crumbs, garlic salt, 1/2 of the sweet and sour sauce, and some water in a bowl. Roll into balls of desired size with your hands. Place meatballs on a rimmed baking sheet. Pour remaining sauce over meatballs, or reserve for dipping.
• Bake in the preheated oven until golden brown on top, about 25 minutes.

ROASTED TURKEY WITH TURKEY MEATBALLS

Steps:

• For the brine and turkey: Pour the hot water in a large and deep non-reactive pan, bucket or large cooler with ice. Stir in the molasses, salt and brown sugar until fully dissolved. Then add the peppercorns, lemons, onions, garlic and rosemary. Add the cold water and let cool to room temperature (or put in the refrigerator). Place the turkey in the brine. Using a syringe, inject the turkey with some of the brine. Cover and leave in the brine for 48 hours in the refrigerator.
• For the stuffing: In a skillet over high heat, cook the bacon until almost crispy, about 5 minutes. Add the celery, garlic, leeks and onions. Continue cooking until translucent. Add the ground turkey and cook until browned. Add the paprika and cayenne. Season with salt and pepper and let cool. Meanwhile, soak the bread in the milk in a small bowl. In a large bowl, combine the soaked breadcrumbs, the bacon mixture, cheese, chives, dill, parsley and green onions. Season with salt and pepper. Set aside part of the stuffing to stuff the turkey. Form the remaining stuffing into meatballs using a 1 tablespoon measurement. Reserve on a baking sheet covered with parchment paper. Cover with plastic wrap and keep in the refrigerator until ready to cook. With the rack in the lowest position, preheat the oven to 325 degrees F (170 degrees C). Remove the turkey from the brine and dry thoroughly.
• To roast the turkey: In a bowl, mix together the butter and garlic. Set aside. Fill the turkey cavity with the reserved stuffing. Tie the drumsticks together with kitchen string to help the turkey keep its shape. Rub the turkey in between the skin and the flesh with the garlic butter. Sprinkle with salt and pepper. Scatter the leeks on the bottom of a large roasting pan and pour in the chicken broth. Place the turkey on the leeks. Add the meatballs to the pan. Roast for about 5 1/2 hours, basting the turkey with the broth every 20 minutes, until a meat thermometer inserted in the thigh without touching the bone reads 180 degrees F (82 degrees C). If necessary, add more broth so there is always about 4 cups/1 l liquid in the bottom of the roasting pan. If any parts of the turkey begin to scorch during cooking, cover them with aluminum foil. Place the turkey and meatballs on a serving platter. Cover and let rest 20 minutes. Strain the liquid from the roasting pan into a saucepan and skim the fat at the surface. Adjust the seasoning. Reduce the sauce to the desired consistency. Keep warm. Serve the turkey with the roasting sauce and the turkey meatballs.

TURKEY & SWEET CORN MEATBALLS WITH ROASTED PEPPER SAUCE

Steps:

• Preheat the oven to 400°F (200°C). In a roasting tray, toss peppers with 2 tbsp of the olive oil and 1/2 teaspoon of the salt, then roast in the oven for 35 minutes or until soft. Transfer the peppers to a bowl and cover with cling film to cool. (You can peel them if you want but it's not necessary.) Place them in a blender or food processor with their roasting juices and add the rest of the sauce ingredients. Process until smooth, then taste and adjust the salt if necessary. Set aside.
• For the meatballs, place a heavy, non-stick frying pan over a high heat and throw in the corn kernels. Toss them in the hot pan for 2-3 minutes until lightly blackened. Remove and leave to cool.
• Soak the bread in cold water for a minute, then squeeze well and crumble into a large bowl. Add all the rest of the ingredients except the sunflower oil and mix well with your hands.
• Pour a 1/5 inch (5mm) depth of sunflower oil into your heavy frying pan. Allow it to heat up well and then fry about a teaspoonful of the turkey mix in it. Remove, let cool a little and then taste. Adjust the amount of salt and pepper in the uncooked mixture to your liking.
• With wet hands, shape the turkey mix into balls, about the size of golf balls. Cook them in small batches in the hot oil, turning them around in the pan until they are golden brown allover. Transfer to an oven tray, place in the oven at 400°F and cook for about 5 minutes. When you press one with your finger, the meat should bounce back. If unsure, break one open to check that it is cooked inside. Serve hot or warm, with the pepper sauce on the side.

SWEET-N-SOUR TURKEY MEATBALLS

Steps:

• In a large bowl, combine turkey, garlic and herb seasoning, egg white and 1/2 teaspoon each salt and black pepper. Mix well and shape mixture into about 32 meatballs. Place meatballs in bottom of slow cooker.
• In a medium bowl, whisk together tomato sauce, broth, chili sauce, vinegar, brown sugar, and thyme. Pour mixture over meatballs.
• Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. Season, to taste, with salt and black pepper. Serve half of the Meatballs with Mashed Red Potatoes and Steamed Broccoli. Refrigerate the other half for Turkey-Stuffed Zucchini Boats later in the week.
• Place potatoes and garlic cloves in a large saucepan and pour over enough water to cover. Set pan over high heat and bring to a boil. Boil 8 minutes until potatoes are fork-tender. Drain and return potatoes and garlic cloves to pan. Mash in sour cream until desired consistency. Fold in chives. Season, to taste, with salt and pepper.

SWEET AND SOUR TURKEY MEATBALLS

Steps:

• In a Dutch oven coated with cooking spray, saute the onion, carrots and green pepper in oil until tender. Add the tomato sauce, broth, pineapple, brown sugar, vinegar and ketchup. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes., Meanwhile, in a large bowl, combine the egg, milk, bread, zucchini, garlic powder, pepper and salt. Crumble turkey over mixture and mix well. Shape into 2-in. balls. Carefully add to tomato mixture. Cover and simmer for 15-20 minutes or until meatballs are no longer pink., Add rice. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until liquid is absorbed. Let stand for 5 minutes. Fluff with a fork.

SWEET & SOUR TURKEY MEATBALLS

Steps:

• Mix all meatball ingredients together in a medium bowl, roll into balls and place in glass baking dish lined with foil. *If using ground turkey you may want to add a little oil to tinfoil, or turn often during cooking*.
• Bake at 400 F for 20-30 mins, or until cooked through.
• Remove meatballs from pan, discard tinfoil, replace meatballs, set aside.
• In a small saucepan combine sugar and flour, mix until well blended.
• Add the rest of the ingredients and cook over medium heat stirring often until thickened slightly, about 5-10 min *If you like a more tangy sauce you can replace as much of the water with white vinegar as you'd like*.
• Pour the sauce over the prepared meatballs, cover with foil and bake in the oven at 350 F for 30 minutes Stir once or twice during baking.
• Remove from oven and let cool for a few minutes, serve over rice.

TURKEY BALLS & PEPPER SAUCE

Steps:

• For red pepper sauce: heat the oil in a frying pan over medium-high heat, add the shallots and red peppers, and saute until soft.
• Stir in remaining sauce ingredients and bring to a boil.
• Simmer mixture for 15-20 minutes. Cool slightly then transfer to your blender and blend until smooth.
• For the meatballs: Preheat oven to 350. Mix together all ingredients for the meatballs, seasoning to taste.
• Form the mixture into about 24 walnut sized balls.
• Spread the flour onto a plate and coat the meatballs.
• Heat the oil in a large pan, add the meatballs, and saute until they are golden all over.
• Transfer meatballs to a casserole and pour pepper sauce on top. (If looking for more sauce, like me, pour warm sauce on after baking instead of before. Add some chicken stock to the pan so balls wont dry out.) Bake in preheated oven 20 minutes or until the meatballs are cooked through. Enjoy!