Baked Turkey Meatballs With Peperonata |
|
 |
Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 4 |
|
We love meatball sandwiches and wanted something with a bit less fat & calories than beef. We love turkey burger and decided to give a meatball a try. These meatballs are moist and flavorful & the peppers give it a nice zing. We put them on a toasted hamburger bun, but any nice sandwich roll will do nicely. Ingredients:
3 slices italian bread, torn into pieces (1 cup) |
1/3 cup milk |
3 ounces sliced pancetta, finely chopped |
1 small onion, finely chopped |
1 small garlic clove, minced |
2 tablespoons extra-virgin olive oil, divided |
1 large egg |
1 lb ground turkey or 1 lb chicken |
3 tablespoons finely chopped flat-leaf parsley |
1/2 teaspoon dried oregano (optional) |
1/2 teaspoon chicago seasoning (optional) |
1 tablespoon tomato paste |
salt & pepper |
2 large red bell peppers, cut into strips |
1 1/2 tablespoons extra-virgin olive oil, divided |
1 1/2 tablespoons drained capers |
1 teaspoon red-wine vinegar |
1/8 teaspoon hot red pepper flakes (optional) |
Directions:
1. For Meatballs:.
2. Preheat oven to 400ยบ F. with racks in upper & lower thirds.
3. Soak bread in milk in a small bowl until softened, about 4 minutes.
4. Cook pancetta, onion, garlic in 1 tablespoon oil with 1/2 teaspoon each of salt & pepper in 10 skillet over medium heat until onion is softened, about 6 minutes. Cool slightly.
5. Squeeze bread to remove excess milk, then discard milk. Lightly beat egg in a large bowl, then combine turkey (or chicken), pancetta mixture, bread, & parsley.
6. Form (about) 12 meatballs (depending on the size you prefer) & arrange on a cookie sheet, sprayed with Pam, if you prefer, but not necessary. Start from the middle and work your way out. I don't usually fill an entire pan.
7. Stir together tomato paste & remaining tablespoon oil & brush over meatballs.
8. Bake in upper third of oven until meatballs are just cooked through. About 15-20 minutes.
9. While meatballs are baking, heat 1 tablespoon oil in large skillet set on medium-high. Mix capers, vinegar, remaining oil, & pepper flakes in small bowl & set aside. Add bell peppers to skillet and cook until slightly charred & semi-soft, tossing occasionally. About 20 minutes. Take off heat and toss with caper mixture. Let cool.
10. Once meatballs are done, place on toasted bun & serve with a nice helping of peppers.
11. NOTE: I've found that these meatballs work well as a sandwich with the peppers or by themselves with the peppers on the side.
|
|