We eat a LOT of ground turkey in my house. The turkey is lean, cheap, easy on the planet, and it can be turned into many tasty things--like these Giant Red Bell Pepper Meatballs. The meatballs, unlike many versions, have loads of taste, and they are nice and tender. The meatballs also are quick to mix up, and you can do it early in the day and stash the meatball mixture to cook later, if you'd like. I think the flavor of the meatballs actually improves, if you leave the meat mixture in the refrigerator for a few hours. The recipe produces plenty of sauce to go with the meatballs and in case you want to serve the meatballs with noodles, rice, or crusty bread. The meatballs make a great family meal, but I would be quite happy serving them to company, too. Enjoy!
Giant Red Bell Pepper Turkey Meatballs -- Serves 4+
1/4 cup of chopped sweet red bell pepper
1/4 cup of chopped onion
1/2 cup of plain fat-free yogurt
1-2 teaspoons of Worcestershire sauce
1 large egg
1/2 teaspoon of salt, plus more for the sauce, to taste
1/4 teaspoon of pepper, plus more for the sauce, to taste
1/2 teaspoon of garlic powder
16 ounces (or so) of lean ground turkey (93 percent)
3/4 cup of seasoned Panko breadcrumbs
1 tablespoon of canola oil
2 cups of chicken broth or 2 cups of water plus 2 teaspoons of chicken "Better Than Bullion"
1 teaspoon of minced dried onion
2 teaspoons of dried parsley flakes
1 1/2 teaspoons of sweet paprika
1/2 - 1 cup of light sour cream
Parsley to sprinkle, optional
In a large bowl combine the pepper and onion and a tablespoon of water. Microwave the vegetables for about a minute or until they soften slightly. Add the yogurt, Worcestershire sauce, egg, 1/2 teaspoon of salt, 1/4 teaspooon of pepper, garlic powder, and ground turkey and mix to combine everything. Stir in the Panko until combined and it softens into the turkey mixture. You can refrigerate the mixture, covered, until later in the day or cook the meatballs immediately. When you're ready to cook, heat about a tablespoon of oil in a large skillet or chef's pan. Form six-to-eight large meatballs and drop them in the skillet (the skillet doesn't need to be all that hot). Let the meatballs cook for about five minutes, then partially cover the pan with a lid. Let the meatballs cook for five more minutes or until browned a bit on the bottom, then flip them over and let them cook a few minutes. Stir in the broth, the minced dried onion, parsley flakes, and paprika and bring the mixture to a boil. Turn down the heat to a simmer, partially cover the pan, and let the meatballs cook for about 10 minutes or until cooked through and the sauce has reduced by about one-third. Turn off the heat and stir in the sour cream until fully blended. Sprinkle on some parsley, if you like.
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