Recipe courtesy of Robert Irvine
Turkey and Corn Meatballs with Roasted Pepper Sauce
Total:
1 hr 5 min
Active:
55 min
Yield:
1 serving
Level:
Intermediate
Total:
1 hr 5 min
Active:
55 min
Yield:
1 serving
Level:
Intermediate

Ingredients

Turkey and Corn Meatballs:
Roasted Pepper Sauce:
Corn Salsa:

Directions

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.

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