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

Ingredients

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

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 taste 

Directions

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.

Directions 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.
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