Turkey Polpette (Meatballs) with Mushroom-Bell Pepper-Sun Dried Tomato Sauce

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Ingredients for the Meatballs

1 pound ground turkey

2 TB Bella Sun Luci sun dried tomato halves with extra virgin olive oil, oil drained and set aside, chopped fine

1 ounce breadcrumbs (Italian or panko)

1 egg

1 ounce heavy cream

2 oz grated parmesan

1/8 tsp chile flakes (optional)

1 tsp rough chopped Italian flat leaf parsley

1 tsp fresh (or dry) thyme (or oregano)

Salt and fresh cracked black pepper to taste

1 TB Bella Sun Luci extra virgin olive oil

Directions for the meatballs

Preheat the oven to 475.

Beat the egg, stir in the cream, add the turkey then add the rest of the ingredients, except the olive oil.

Mix very well then tightly form 1 – 1 ½ inch round-ish polpette.

Place on a parchment paper-lined heavy sheet pan, brush/drizzle with the olive oil and bake for 8-10 minutes. Remove the pan from oven onto a rack and let rest about 5 minutes.

Ingredients for the sauce

2 TB Bella Sun Luci extra virgin olive oil

4 cloves garlic, minced

1 cup thick-sliced mushrooms

½ cup roasted red bell peppers, half in small pieces, half in large pieces

½ cup Bella Sun Luci sun dried tomato halves in extra virgin olive oil

¼ tsp rough chopped Italian flat leaf parsley

¼ tsp fresh (or dry) thyme (or oregano)

Salt & fresh cracked black pepper to tasteDirections for the sauce and finishing the dish

In a large sauté pan on a medium-high flame, heat the oil, cook the garlic until it starts to become yellow, add the mushrooms, turn the fire to medium, cook 1-2 minutes, or until the mushrooms are soft , add the rest of the ingredients and cook 1-2 more minutes.

Add the meatballs to the pan and heat together.Garnish with sprigs of fresh herbs.