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.
Recipe courtesy of Robert Irvine