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Baked Turkey Meatballs With Peperonata

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Ingredients

Adjust Servings:
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

Nutritional information

380.6
Calories
216 g
Calories From Fat
24 g
Total Fat
5.2 g
Saturated Fat
145.4 mg
Cholesterol
353.2 mg
Sodium
16.6 g
Carbs
2.7 g
Dietary Fiber
5 g
Sugars
24.7 g
Protein
284g
Serving Size

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Baked Turkey Meatballs With Peperonata

Features:
    Cuisine:

    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.

    • 75 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Baked Turkey Meatballs With Peperonata, 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 , 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


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    Steps

    1
    Done

    For Meatballs:

    2
    Done

    Preheat Oven to 400 F. With Racks in Upper & Lower Thirds.

    3
    Done

    Soak Bread in Milk in a Small Bowl Until Softened, About 4 Minutes.

    4
    Done

    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
    Done

    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
    Done

    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
    Done

    Stir Together Tomato Paste & Remaining Tablespoon Oil & Brush Over Meatballs.

    8
    Done

    Bake in Upper Third of Oven Until Meatballs Are Just Cooked Through. About 15-20 Minutes.

    9
    Done

    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
    Done

    Once Meatballs Are Done, Place on Toasted Bun & Serve With a Nice Helping of Peppers.

    11
    Done

    Note: I've Found That These Meatballs Work Well as a Sandwich With the Peppers or by Themselves With the Peppers on the Side.

    Avatar Of Kiana Blackburn

    Kiana Blackburn

    Dessert diva specializing in sweet treats that are both elegant and delicious.

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