Spiced Tomato-Red Pepper Turkey Meatballs

The combination of herbs and spices in this recipe lends interest and complexity to an otherwise classic dish. We particularly love the sauce for its slightly sweet and smoky notes.

Serve these meatballs as a stand-alone hearty appetizer, or part of a healthy entrée when paired with a seasonal vegetable or lightly dressed mixed greens and Rosemary-Parmesan Brown Rice (as suggested below).

Spiced Tomato-Red Pepper Turkey Meatballs

Yields 2 Servings

Ingredients

Turkey Meatballs:

  • 1 pound ground turkey

  • 1 egg, lightly beaten

  • 2 – 3 fresh garlic cloves, grated

  • 1 teaspoon cumin

  • Salt and pepper, to taste

Spiced Tomato-Red Pepper Sauce:

  • 1 (28) ounce can diced tomatoes

  • 1 onion, sliced

  • 1 red bell pepper, roasted, peeled and seeded

  • 2 tablespoons olive oil

  • 1 teaspoon chili flakes (optional)

  • 1 teaspoon cumin

  • 1 tablespoon nutmeg

  • 2 – 3 fresh rosemary sprigs

  • 2 cinnamon sticks

  • 1 whole star anise

  • 2 tablespoons, olive oil or olive oil spray

  • Basil leaves, for garnish

  • Salt and freshly ground black pepper, to taste  

Rosemary-Parmesan Rice:

  • 1/2 cup rice

  • 1 cup water

  • 1/2 teaspoon salt

  • 1/4 teaspoon dried garlic power

  • 1 – 2 parmesan rinds

  • 1 - 2 fresh rosemary sprigs

Method

Turn oven broiler on to high.  

Place red bell pepper on a small unlined cookie sheet. Transfer to the highest rack in the oven directly under the broiler. Rotate the pepper to char and blacken all sides, approximately 30 minutes. Set the pepper aside to cool. When cool, remove the stem, seeds and peel off the skin. It is okay if some blackened skin remains.

To prepare the meatballs, add all ingredients in a mixing bowl. Use hands to fold and mix until add ingredients are well combined.

Over medium high heat, sear meatballs on all four sides, approximately 1 minutes per side. Remove from heat and set aside.  

Heat olive oil over medium-high heat in a large pot. Season with salt and sauté onions until fragrant and translucent. Add all remaining ingredients to the pot. Bring to a boil then reduce to a simmer.

Transfer meatballs to the pot and simmer uncovered for approximately 30 minutes. Add water to thin the sauce as needed.  

Remove meatballs from sauce. Strain rosemary sprigs, cinnamon sticks and star anise from sauce. Pour the sauce into a blender. Blend until smooth.

Meanwhile, bring salted water and rice to a boil in a medium saucepan. Add garlic powder, parmesan rind(s) and rosemary sprigs. Reduce heat to medium-low and simmer rice for approximately 30 minutes, until tender.

Serve immediately and enjoy!

MenusJaclyn Selbyhealthy, nut-free, entreeComment