TURKEY AND CORN MEATBALLS WITH ROASTED PEPPER SAUCE

Turkey and Corn Meatballs with Roasted Pepper Sauce image

Provided by Robert Irvine : Food Network

Time 1h5m

Yield 1 serving

Number Of Ingredients 23

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1/3 pound ground turkey breast
1/3 pound ground turkey dark meat
1 tablespoon fresh cilantro, chopped
1 tablespoon thinly sliced green onion
1 tablespoon fresh parsley, chopped
1/3 teaspoon cumin
1 slice sourdough bread, diced and dried out overnight
1 large egg, whisked
4 tablespoons corn kernels
Kosher salt and freshly ground black pepper
1 tablespoon grapeseed oil
1 roasted red bell pepper, chopped
1 clove garlic minced
2 tablespoons fresh cilantro, chopped
1/3 teaspoon apple cider vinegar
Kosher salt and freshly ground black pepper
1 tablespoon grapeseed oil
2 tablespoons corn kernels
1 tablespoon diced red bell pepper
1/2 tablespoon diced red onion
2 teaspoons lime juice
Kosher salt and freshly ground black pepper
2 tablespoons fresh cilantro, 1 chopped and 1 left whole for garnish

Steps:

For the turkey and corn meatballs: Preheat the oven to 350 degrees F.
Combine the turkey breast, dark meat, cilantro, green onions, parsley, cumin, bread, egg, corn and salt and pepper to taste in a large bowl until well mixed. Form into 3 balls.
Heat the grapeseed oil in a skillet over medium heat. Sear the meatballs until browned all over, 3 to 5 minutes. Transfer to the oven and cook to an internal temperature of 165 degrees F, about 12 minutes.
For the roasted pepper sauce: In a skillet over medium heat, saute the roasted peppers, garlic, cilantro, vinegar and salt and pepper to taste in the grapeseed oil until the peppers are soft, 5 to 6 minutes. Transfer to a blender and puree until smooth. Taste and season.
For the corn salsa: In a mixing bowl, combine the corn, bell peppers, onions, lime juice and 1 tablespoon of the cilantro. Season with salt and pepper and set aside.
To serve: Place the pepper sauce on a plate. Add the salsa and then the meatballs. Garnish with some extra cilantro leaves.