Save to your scrapbook
Turkey meatballs with peperonata
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Instead of tomato sauce and spaghetti, these meatballs are served with sweet-and-sour peppers and lentils.
Makes: 20 meatballs Serves: 4
400g essential Waitrose turkey mince
50g fresh breadcrumbs
1 essential Waitrose egg
3 tbsp fresh green pesto
1 tbsp olive oil
2 x 400g cans lentils, drained and rinsed
small handful basil leaves
4 large mixed peppers
2 tbsp olive oil
2 essential Waitrose red onions, finely sliced
2 garlic cloves, sliced
2 tbsp sherry vinegar
pinch caster sugar
1 For the peperonata, slice the peppers into 2cm strips; discard the cores and stalks. Put the oil in a large frying pan over a medium heat and fry the peppers, onion and a pinch of salt for 10 minutes, stirring often, until soft. Add the garlic, vinegar and sugar, and cook for 5 minutes until sticky.
2 Meanwhile, combine the turkey, breadcrumbs, egg and 1 tbsp pesto; season. Roll into 20 meatballs, each the size of a small walnut. Heat the oil in a second, large frying pan over a medium-high heat and cook the meatballs for 10-15 minutes, turning until golden and cooked through.
3 Warm the lentils and 1 tbsp pesto in a pan. Season, then divide among plates and top with the peperonata and meatballs, remaining 1 tbsp pesto and the basil.
Typical values per serving:
This recipe was first published in July 2016.