Turkey Mushroom Meatballs with Marinated Grilled Peppers
Meatballs are an incredibly versatile meal. Easy to fix, these little delights can be packed full of flavor.
Whether you’re feeding a family or entertaining friends, meatballs are loved by one and all. Pair them with a fresh salad from market greens and a crunchy baguette. You can’t go wrong.
Plus, their ability to be made ahead and frozen for future meals makes them an ideal choice for a family on the go.
Recipe courtesy of Chef Jessica from Little Gem Culinary.
Here is how to prepare this treat with fresh, seasonal ingredients from the market:
Ingredients
Marinated Peppers:
3-5 peppers (Use an assortment of sweet and hot peppers. Your choice.)
¼ cup olive oil
2 T balsamic vinegar
Salt and pepper to taste
Meatballs:
1 pound ground turkey
1 small container combs tooth mushrooms
1 red onion
1 small hot pepper of your choice
1 small sweet pepper
4 cloves garlic
¼ cup chopped herbs of choice (basil and parsley are a good match)
¼ tsp onion powder
¼ tsp garlic powder
¼ tsp dried oregano
¼ tsp smoked paprika
¼ tsp red chili flakes
½ tsp salt
¼ tsp black pepper
Instructions
Prepare marinated peppers:
Grill or roast whole peppers to a nice char.
Peel skins (optional).
Mix oil, vinegar, salt and pepper (to taste) in a jar.
Slice charred peppers into strips and place in the jar.
Let sit for at least half an hour to marinate.
Prepare meatballs:
Finely dice the mushrooms, peppers and onion. Mince the garlic. Sauté in a pan with olive oil over medium heat until tender.
Remove from heat and let cool.
Add remaining meatball ingredients to the cooked vegetables. Mix until cohesive. Form into meatballs.
Pan sear or bake the meatballs until the internal temperature reaches 165° F.