Turkey and Roasted Corn Meatballs
One of my favorite dishes is Turkey and Roasted Corn Meatballs in a roasted pepper sauce. They are easy to make, bright, and delicious. They also make a great working lunch when they’re served over a bed of greens. The red pepper sauce can also be used as a dressing for salads.These can be made smaller and served as an appetizer, with the sauce dipping on the side. They’ll give you some summer flavor as you wait.I hope you enjoy this recipe as much as I do. Have a great dinner!
Ingredients
- 1 1 Red capsicum, diced
- 1 1 Onion, diced
- 2 2 cloves Garlic
- 3-4 slices Bread
- 1/2 tsp Chilli powder
- 6 Fresh sage leaves
- 750 g Turkey mince
- 2 Eggs
- 2 Ears Corn
Instructions
- Heat oven to 200C.=
- Whiz capsicum, onion, garlic, bread, chili, and sage in a food processor.
- Add mince and eggs to other ingredients and whiz to combine.
- Stand each corn ear vertically and use a sharp knife to “shave” off the kernels. Toast in a saute pan with a small amount of olive oil for 2-3 minutes. Let cool slightly.
- Combine corn with mince mixture. Roll into golf ball-sized meatballs. Add 1/2 cup oil to saute pan over medium-high heat and brown the meatballs in batches.
- Place browned meatballs on an oven tray (ideally on a health mat). Cook in the oven for 10 minutes or until cooked through.
- Serve 3-4 meatballs with your favorite capsicum dip (warmed) and greens.
Notes
Serve with your favorite roast capsicum dip.
