Turkey Balls Pepper Sauce Recipes

Steps:

• 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.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine turkey, zucchini, egg, bread crumbs, olives, feta cheese, and Greek seasoning in a large bowl. Mix until evenly combined.
• Form meatballs using an ice cream scoop and place onto a baking sheet.
• Bake in the preheated oven until no longer pink in the center, about 25 minutes.
• While the meatballs are baking, place Greek yogurt, red pepper strips, lemon juice, olive oil, and garlic in a food processor. Pulse until well blended. Season with salt and pepper. Serve dipping sauce alongside meatballs.

Steps:

• Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook turkey sausages until they begin to brown and firm up, 3 to 4 minutes per side. Remove to a cutting board and let cool slightly before cutting into 1/2-inch-thick diagonal slices; they will not be completely cooked at this point.
• Heat remaining 1 tablespoon oil in the same skillet over high heat. Quickly stir-fry onion until it begins to brown, about 1 minute. Add peppers and continue cooking over high heat, stirring constantly, until peppers begin to brown, 2 to 3 minutes. Do not overcrowd the skillet in order to get a nice char on the vegetables. Mix in garlic and cook for 1 minute.
• Return sausage, and any accumulated juices, to the skillet. Season with crushed red pepper, salt and pepper and reduce heat to medium. Stir to combine and continue cooking until sausage is no longer pink in the center, about 2 minutes more.

Steps:

• For red pepper sauce: heat the oil in a frying pan over medium-high heat, add the shallots and red peppers, and saute until soft.
• Stir in remaining sauce ingredients and bring to a boil.
• Simmer mixture for 15-20 minutes. Cool slightly then transfer to your blender and blend until smooth.
• For the meatballs: Preheat oven to 350. Mix together all ingredients for the meatballs, seasoning to taste.
• Form the mixture into about 24 walnut sized balls.
• Spread the flour onto a plate and coat the meatballs.
• Heat the oil in a large pan, add the meatballs, and saute until they are golden all over.
• Transfer meatballs to a casserole and pour pepper sauce on top. (If looking for more sauce, like me, pour warm sauce on after baking instead of before. Add some chicken stock to the pan so balls wont dry out.) Bake in preheated oven 20 minutes or until the meatballs are cooked through. Enjoy!

Steps:

• In a large saucepan, cook peppers in boiling water for 3 minutes. Drain and rinse with cold water; set aside. , In a skillet, cook the turkey, onion and garlic over medium heat until meat is no longer pink; drain and set aside. In the same skillet, melt butter. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return turkey mixture to skillet. Stir in tomato and 2 tablespoons cheese; heat through. Spoon into peppers; sprinkle with the remaining cheese. , Place in a greased 1-qt. baking dish. Cover and bake at 350° for 25-30 minutes or until peppers are tender and filling is hot.

Steps:

• Preheat the oven to 400°F (200°C). In a roasting tray, toss peppers with 2 tbsp of the olive oil and 1/2 teaspoon of the salt, then roast in the oven for 35 minutes or until soft. Transfer the peppers to a bowl and cover with cling film to cool. (You can peel them if you want but it's not necessary.) Place them in a blender or food processor with their roasting juices and add the rest of the sauce ingredients. Process until smooth, then taste and adjust the salt if necessary. Set aside.
• For the meatballs, place a heavy, non-stick frying pan over a high heat and throw in the corn kernels. Toss them in the hot pan for 2-3 minutes until lightly blackened. Remove and leave to cool.
• Soak the bread in cold water for a minute, then squeeze well and crumble into a large bowl. Add all the rest of the ingredients except the sunflower oil and mix well with your hands.
• Pour a 1/5 inch (5mm) depth of sunflower oil into your heavy frying pan. Allow it to heat up well and then fry about a teaspoonful of the turkey mix in it. Remove, let cool a little and then taste. Adjust the amount of salt and pepper in the uncooked mixture to your liking.
• With wet hands, shape the turkey mix into balls, about the size of golf balls. Cook them in small batches in the hot oil, turning them around in the pan until they are golden brown allover. Transfer to an oven tray, place in the oven at 400°F and cook for about 5 minutes. When you press one with your finger, the meat should bounce back. If unsure, break one open to check that it is cooked inside. Serve hot or warm, with the pepper sauce on the side.