Friday, October 4, 2013

Turkey and Sweetcorn Meatballs with Roasted Pepper Sauce

The original recipe calls for turkey, but I made this with veal, so feel free to get creative with your choice of meat. The original also calls for pan-frying the meatballs and finishing in the oven, but I thought I'd keep the amount of work I had to do simple and just bake them. The roasted pepper sauce is what makes this dish amazing, so don't even think about skipping it.

One year ago: Aromatic Green Beans
Two years ago: Sweet and Sour Napa Cabbage
Three years ago: Apple and Cheddar Scones
Four years ago: Breakfast Tacos

Turkey and Sweetcorn Meatballs with Roasted Pepper Sauce (from Ottolenghi)

100g corn kernels
3 slices stale white bread, crust removed
500g ground turkey
1 egg
4 spring onions, finely chopped
2 tbsp finely chopped parsley
2 1/2 tsp ground cumin
1 1/2 tsp salt
1/2 tsp black pepper
1 garlic clove, minced
Roasted pepper sauce
4 red bell peppers
3 tbsp olive oil
1 tsp salt
25g cilantro, leaves and stalks
1 garlic clove, peeled
1 small red chile
2 tbsp sweet chile sauce
2 tbsp cider vinegar

1. Preheat oven to 400F. Quarter peppers and remove seeds. Put in roasting tray with 2 tbsp olive oil and 1/2 tsp salt. Roast 35 minutes or until soft. Transfer to bowl and cover with plastic wrap. Let cool and peel if desired. Place in blender with roasting juices and add remaining sauce ingredients. Process until smooth. Set aside. Reduce oven heat to 375F.
2. For meatballs, heat a fry pan over high heat. Add corn and cook until lightly blacked. Let cool.
3. Soak bread in cold water for a minute, squeeze and crumble into large bowl. Add rest of ingredients. Mix well.
4. Bake at 375F for 20 minutes or until cooked through. Serve with pepper sauce.

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