Turkey Meatballs Roasted Sauce (Printable)
Tender meatballs in creamy roasted red pepper sauce, ideal for quick, wholesome Mediterranean-inspired dishes.
# What You'll Need:
→ Turkey Meatballs
01 - 1.1 lb ground turkey
02 - 1/2 cup breadcrumbs (gluten-free optional)
03 - 1/4 cup grated Parmesan cheese
04 - 1 large egg
05 - 2 garlic cloves, minced
06 - 1/4 cup fresh parsley, chopped
07 - 1/2 teaspoon dried oregano
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
→ Roasted Red Pepper Sauce
10 - 2 large roasted red bell peppers, drained
11 - 1 small onion, chopped
12 - 2 garlic cloves, minced
13 - 1 tablespoon olive oil
14 - 1/2 cup low-sodium chicken broth
15 - 1/2 cup heavy cream
16 - 1/2 teaspoon smoked paprika
17 - 1/4 teaspoon chili flakes (optional)
18 - Salt and pepper, to taste
→ For Serving
19 - Fresh basil or parsley, chopped (optional)
# Directions:
01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - In a large bowl, combine ground turkey, breadcrumbs, Parmesan, egg, garlic, parsley, oregano, salt, and black pepper. Mix gently until ingredients are evenly incorporated.
03 - Shape the mixture into 16 to 18 uniform meatballs and arrange them evenly on the prepared baking sheet.
04 - Bake for 15 to 18 minutes until the meatballs are lightly browned and cooked through.
05 - While meatballs bake, heat olive oil in a skillet over medium heat. Add onion and cook until softened, about 3 to 4 minutes. Stir in garlic and cook for an additional minute.
06 - Add roasted red peppers, chicken broth, smoked paprika, chili flakes, salt, and pepper to the skillet. Simmer gently for 5 minutes, allowing flavors to meld.
07 - Transfer the mixture to a blender or use an immersion blender to puree the sauce until smooth.
08 - Return the pureed sauce to the skillet, stir in heavy cream, and bring to a gentle simmer.
09 - Add the baked meatballs to the sauce and simmer for 5 to 7 minutes, spooning sauce over the meatballs to coat evenly.
10 - Garnish with fresh basil or parsley if desired, then serve warm.
# Expert Advice:
01 -
- Lean turkey keeps this wholesome without feeling like deprivation—the sauce does all the heavy lifting.
- Twenty minutes of prep means weeknight dinners that taste like you planned ahead.
- The roasted red pepper base is pure comfort, smoky and naturally sweet with zero fuss.
02 -
- Don't let the meatballs overcook while baking—they'll continue cooking in the sauce, and overcooked turkey turns chalky and dry.
- If your sauce tastes flat, it's usually salt and acid balance, not the peppers—a squeeze of lemon juice can do wonders.
- Room temperature meatballs soak up sauce better than cold ones, so let them rest out of the fridge for a few minutes before serving.
03 -
- If you char fresh red bell peppers yourself, the sauce gains a deeper, more complex flavor that jarred peppers can't quite match—worth the extra step on days when you have time.
- A pinch of sugar balances the acidity of the peppers and cream without making the sauce taste sweet, so taste as you go.