Roasted Red Pepper Meatballs
If you are regular reader, you know how much I love making different kinds of meatballs. This is my newest creation. I roasted a large red pepper, shallot and garlic. I then chopped them up really well and added them to the ground turkey. I also added some chopped parsley and the regular suspects including an egg and panko breadcrumbs soaked in milk. The result was deliciou! I had them with a big salad and my daughter and husband enjoyed them with some whole wheat spaghetti!
- 1 red bell pepper, seeded and cut in half
- 1 large shallot, whole with peel
- 3 garlic cloves, whole with peels
- 2 teaspoons olive oil
- 1 pound ground turkey
- 1 egg, beaten
- 1/3 cup panko breadcrumbs
- ½ cup milk
- 2 teaspoons salt
- ½ cup parsley, chopped
Preheat oven to 400 degrees F.
Transfer the pepper, shallot and garlic cloves to a lined cookie sheet. Roast the vegetables till the pepper is charred. You may need to take the garlic cloves and shallot out after 10 minutes. Squeeze the meat out of the garlic shallot and keep aside. In the meantime, transfer the pepper halves to a small bowl while still hot and cover with plastic wrap for 10 minutes. Uncover and peel the skin off with fingers. Chop the peeled pepper, shallot and garlic cloves and transfer to a medium bowl.
In the meantime, soak the panko breadcrumbs in the milk for 10 minutes.
Add the turkey, egg, salt and parsley into the medium bowl. Add the soaked breadcrumbs and mix all the ingredients.
- 3 cups tomato sauce
Transfer the tomato sauce to a saucepan and bring to a boil. Simmer on medium heat. Form meatballs and cook them directly into the simmering tomato sauce. Cook for 10 minutes covered with the lid. Take the lid off and cook for another 10 minutes. Check for seasonings and serve with pasta.
