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Turkey and Roasted Corn Meatballs

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!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6
Ingredients Method Notes

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

Method
 

  1. Heat oven to 200C.=
  2. Whiz capsicum, onion, garlic, bread, chili, and sage in a food processor.
  3. Add mince and eggs to other ingredients and whiz to combine.
  4. 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.
  5. 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.
  6. Place browned meatballs on an oven tray (ideally on a health mat). Cook in the oven for 10 minutes or until cooked through.
  7. Serve 3-4 meatballs with your favorite capsicum dip (warmed) and greens.

Notes

Serve with your favorite roast capsicum dip.