Juicy Turkey Meatballs Sauce (Print version)
Tender turkey balls simmered in a creamy smoky roasted red pepper sauce with herbs.
# Ingredient List:
→ For the Meatballs
01 - 1 lb ground turkey
02 - 1 small onion, finely grated
03 - 2 cloves garlic, minced
04 - 1/4 cup gluten-free breadcrumbs or regular breadcrumbs
05 - 1 large egg
06 - 2 tbsp chopped fresh parsley
07 - 1/2 tsp dried oregano
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
10 - 1 tbsp olive oil (for frying)
→ For the Roasted Red Pepper Sauce
11 - 2 large roasted red peppers, drained
12 - 1 medium onion, diced
13 - 2 cloves garlic, minced
14 - 1 tbsp olive oil
15 - 3/4 cup tomato passata or crushed tomatoes
16 - 1/2 cup low-sodium chicken broth
17 - 1/4 cup heavy cream (or coconut cream for dairy-free)
18 - 1/2 tsp smoked paprika
19 - 1/2 tsp salt
20 - 1/4 tsp black pepper
21 - Pinch of chili flakes (optional)
# How To Make It:
01 - Combine ground turkey, grated onion, garlic, breadcrumbs, egg, parsley, oregano, salt, and pepper in a large bowl. Mix gently until just combined to avoid overworking the meat.
02 - Form mixture into 16 to 18 small meatballs using damp hands to prevent sticking.
03 - Heat 1 tbsp olive oil in a large skillet over medium heat. Cook meatballs in batches, turning to brown on all sides for about 5 to 6 minutes total. Remove and set aside.
04 - In the same skillet, add 1 tbsp olive oil, diced onion, and garlic. Sauté until softened, approximately 3 minutes.
05 - Add roasted red peppers to the skillet and continue sautéing for 2 minutes.
06 - Transfer the mixture to a blender. Add tomato passata, chicken broth, cream, smoked paprika, salt, black pepper, and chili flakes. Blend until completely smooth.
07 - Return sauce to the skillet and bring to a gentle simmer.
08 - Add browned meatballs to the simmering sauce, cover, and cook gently for 15 to 20 minutes until meatballs are fully cooked through.
09 - Taste and adjust seasoning as needed. Serve hot, garnished with additional fresh parsley.
# Expert Advice:
01 -
- The creamy sauce tastes restaurant fancy but comes together in under an hour
- Turkey keeps these meatballs tender and juicy without feeling heavy
- Leftovers reheat beautifully for lunch the next day
02 -
- Overmixing the meatball mixture makes them tough, so handle everything gently and stop as soon as it comes together
- The blender step is worth every second for that silky smooth restaurant texture
- Letting the meatballs finish cooking in the sauce keeps them incredibly moist
03 -
- Use a cookie scoop for perfectly uniform meatballs every time
- Let the meatballs rest on a paper towel while you make the sauce to prevent soggy bottoms