Turkey meatballs with peperonata

Instead of tomato sauce and spaghetti, these meatballs are served with sweet-and-sour peppers and lentils.

  • Preparation time: 15 minutes
  • Cooking time: 20 minutes

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.