Baked turkey meatballs get a HUGE upgrade with some greek flavors, and the addition of the most glorious roasted red pepper sauce! This dinner is sure to be devoured and loved by all!
Heck yes, this recipe is as delicious as it sounds. And in other breaking news, my bell pepper hating child gobbled up this sauce as if she hadn’t eaten in days.
While keeping with my approach of lightening up meals without skimping on flavor, this recipe includes a few steps that are absolutely necessary. Roasting red peppers in the oven for some smoky flavor, adding red wine vinegar for a bit of tang, and some avocado oil for some extra healthy fat that is unbelievably satisfying! This recipe has it all you guys. Mix up the type of meat you use if you prefer. I went the ground turkey and sausage route, but these would also taste delicious with beef or even lamb.
Oh and if feta cheese is your thing (and okay for your belly), toss some in there.
You won’t be disappointed!
We do have a few extra steps in here, but I promise it’s worth the work. Baking the meatballs, and also roasting those peppers. This is one I make for a Sunday dinner. The great news is that this recipe makes PLENTY, and is perfect for Sunday meal prep, for guests, or even just for leftovers.
Fresh herbs for garnish are a must! And to serve? These can easily be a main dish on their own, or as an appetizer. As a main dish, you can serve over cauliflower rice or rice, or my personal favorite, butternut squash noodles.
Greek Turkey Meatballs with Roasted Red Pepper Sauce
Roasted Red Pepper Sauce:
- 6 red bell peppers
- 1/2 cup + 1 tbsp olive oil or avocado oil
- 1/4 cup red wine vinegar
- 2 cloves garlic
- 1 tsp sea salt
For the meatballs:
- 1 lb ground turkey
- 1 lb ground turkey sausage
- 1 egg
- 3/4 cup almond flour
- 1 tsp salt + more to taste
- 1/4 cup finely diced red onion
- 1 tbsp coconut aminos or soy sauce
- 3 tbsp freshly chopped parsley
- 2 tbsp freshly chopped mint
Preheat the oven to 425 degrees. Prepare your peppers: Cut each pepper in half or thirds, strip membrane, de-seed, and brush the tops with olive oil.
Place peppers on a baking sheet and cook for about 20 minutes, or until the peppers are nice and soft and are slightly browned. Remove from oven and let cool. Reduce the heat of the oven to 375 degrees.
Meanwhile, make the meatballs. Combine the ground turkey and sausage with a whisked egg, almond flour, salt, red onion, coconut aminos, parsley, and mint. Mix well with your hands.
Using your hands or a cookie scoop, form balls approximately 1.5 inches in diameter. Place on a cookie sheet lined with parchment paper. Transfer pan to the oven, and bake for about 20 minutes.
While meatballs are baking finish the sauce. Combine the peppers, oil, vinegar, salt, and garlic into the blender. Pulse until smooth.
Remove meatballs and serve warm drizzled with red pepper sauce over cauliflower rice, rice, or vegetable noodles. Garnish with feta cheese and additional fresh herbs (thyme, or basil), if desired.