Everyday Gourmet: Turkey Meatballs with Peperonata

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photo: The Bitten Word

“Honey, what’s for dinner?”

I would love nothing more than to be a Martha Stewart in the kitchen, creating amazing dishes every night of the week, but when you work full time and are exhausted when you get home, the word “gourmet” is almost laughable. After a long day, I try to find the quickest, easiest meal I can make, and if that means pasta and salad, or a quick grilled chicken and veggies, then so be it!

That was until I discovered this amazing recipe, Baked Turkey Meatballs with Peperonata from one of my cooking classes. The theme was Everyday Gourmet and the goal, to create gourmet dishes in a short amount of time.

This recipe includes turkey meatballs, with a red pepper peperonata, and a creamy orzo. I was definitely skeptical, because I’m not a huge ground turkey fan, but wow, the combination of flavors in this meal is so amazing! I’ve made it for friends and family, and everybody loves it.

If however, you are adverse to ground turkey, you could try this similar recipe, Baked Chicken Meatballs with Peperonata, from a pair of witty home chefs at a site that can help you create that everyday gourmet lifestyle, The Bitten Word (that’s their chicken version in the image above).

In my opinion, the greatest part about this recipe, is it takes no time at all to whip up and you’ll end up looking like Martha Stewart, herself!

Baked Turkey Meatballs with Peperonata

Ingredients:

Peperonata:
• 3 red bell peppers, cut into thick strips
• 1 1/2 tablespoons extra virgin olive oil, divided
• 1 1/2 tablespoons drained capers
• 1 teaspoon red wine vinegar
• 1/8 teaspoon red pepper flakes

Meatballs:
• 3 slices Italian bread, torn into pieces (about 1 cup)
• 1/3 cup milk
• 3 oz. sliced pancetta, finely chopped
• 1 small onion finely chopped (I only use a half of a small onion)
• 1 small garlic clove, minced
• 2 tablespoons extra virgin olive oil, divided
• 1 large egg
• 1 lb. ground turkey
• 3 tablespoons finely chopped flat leave parsley (I use half that)
1 tablespoon tomato paste

Orzo:
• 1 package of Orzo
• 2 tablespoons butter
• 1 cup Romano cheese/ parmesan cheese
• 1/2 – 1 cup whipping cream
• dash of saffron threads/powder
• salt and pepper to taste

Directions:

Peperonata:
1. Preheat oven to 400 degrees with racks in upper and lower thirds.
2. Toss bell peppers with 1 tablespoon of the olive oil, then roast in a 4 sided sheet pan in lower third of oven, stirring occasionally, until tender and browned, about 30-35 minutes.
3. Stir together capers, vinegar, red pepper flakes, and remaining 1/2 tablespoon of olive oil in a medium bowl and set aside.

Meatballs:
1. Soak the bread in milk in a small bowl until softened, about 4 minutes.
2. Cook finely chopped pancetta, onion, garlic, in 1 tablespoon of the olive oil, with 1/2 teaspoon each of salt and pepper in a 10 inch skillet over medium heat until onion is softened, about 6 minutes. (I put garlic in towards the end) Cool slightly.
3. Squeeze bread to remove excess milk, then discard the milk. Lightly beat egg in a large bowl, then combine with turkey, pancetta mixture, bread and parsley.
4. Shape the meatballs (approximately 12) and arrange in another 4 sided sheet pan.
5. Stir together tomato paste and remaining tablespoon of olive oil and brush over meatballs. Then bake in upper third of oven, until meatballs are just cooked through, approximately 15 to 20 minutes.
6. Toss bell peppers with caper mixture and serve with meatballs and orzo.

Orzo:
1. Cook orzo,drain, and set aside.
2. In same pan used for orzo, add a couple tablespoons of butter, whipping cream, saffron threads, salt and pepper, and cook down for a few minutes.
3. Then add shredded Romano and Parmesan cheese. Stir until melted, and then add drained orzo back in to the pan. Serve with meatballs and add peperonata on top of orzo.

ENJOY!

we heartsters – how do you add a little gourmet dining to your everyday life?

Erin is a secondary science teacher who adores makeup and fashion. She spends her free time pursuing her other passions which include cooking, antiquing, and decorating.