zoom Turkey meatballs with peperonata
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    Turkey meatballs with peperonata

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    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. 

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