This Turkey Meatballs with Roasted Peppers dish is a great dinner idea, and it freezes really good, so you can make a big batch and use it when you don’t have time to cook.
- 500 g of minced turkey meat
- 800 g of roasted pepper
- 50 g of peas
- 1 slice of bread
- 1 egg
- 100 ml of milk
- 1/2 a teaspoon of salt
- 1/4 of a teaspoon of pepper
- 1 tablespoon of dill
- 1 onion
- 2 carrots
- 1 stalk of celery
- 2 cloves of garlic
Soften the bread in 100 ml of milk, slice the carrots and the celery, chop the onion and garlic.
You can chop the roasted peppers by hand or you can blend it, and make a puree consistency.
In a big bowl add the meat, the egg, salt, and pepper, the peas, the bread (but squeeze the milk out), dill and combine everything with your clean hands.
Form even meatballs with your hands and place them on a plate. Set the meatballs aside until you need them.
In a pan add 1 tablespoon of olive oil and add the onion, celery, garlic and carrots and saute them for 6-7 minutes. Season with salt and pepper. Add the roasted peppers (or the pureed peppers) and saute for 5 more minutes.
Place carefully the meatballs in the pan on a single layer and put the lid on. Let them simmer for 30 minutes approx. on low-medium heat, until the meatballs are cooked through, but stir gently every 10 minutes and turn them on each side to cook evenly.
In this post you will see this recipe made on different days, with some tweaks:
- one time I added peas, in another one no
- one time I chopped the peppers, in the other one I blend them to make a sauce
You can choose which one you like better.
You can serve this dish with mashed potatoes, rice, quinoa, pasta or just by itself. If you have some leftover rice or quinoa, it’s great too.
Have you made any of my recipes? Please tag me on Instagram with the tag #booksandlavender because I would love to see your creations.
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