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October 3, 2014 / Chris Blum

Turkey Meatballs with Red Pepper sauce

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These yummy meatballs are inspired by Ottolenghi – yup been cooking enough of his recipes to start making tweaks. I love these because there are plenty of leftovers for lunch.

INGREDIENTS:
3/4 cup sweetcorn kernels (fresh or frozen)
3 slices of stale white bread (I used Hawaiian rolls)
2 TBSP milk
1 lb ground turkey breast
1 egg
8 green onions, finely chopped
4 TBSP finely chopped parsley
2 ½ tsp ground cumin
1 ½ tsp salt
½ tsp black pepper
1 tsp ground coriander
1 garlic clove, crushed

Roasted pepper sauce
2 roasted red peppers
3 sweet & hot red peppers
1 tsp salt
a handful of cilantro, leaves and stalks
1 garlic clove, peeled
2 TBSP cider vinegar

Combine red pepper ingredients in a blender. 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 milk for a minute, then squeeze well and crumble it into a large bowl. Add all the rest of the ingredients and mix well with your hands.

With wet hands, shape the mince mix into balls, about the size of golf balls.

Cook them in small batches over medium heat until they are golden brown all over and cooked through.

Serve with sauce on the side.

Serves 4 – 6.

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