This wonderful turkey corn meatballs recipe is perfect for summer. Tender meatballs filled with corn, scallions, parsley, garlic and spices. On the side is a sweet, tangy, mildly spicy roasted red pepper sauce for dipping.
This turkey corn meatballs recipe comes from chef Yotam Ottolenghi, from his first cookbook, entitled Ottolenghi: The Cookbook. published in 2008. Still one of my favorites, by the way. I made very minor tweaks to the recipe. I doubled the garlic in the meatballs and slightly increased the amount of scallions; offered a sweet chili sauce substitute for the red pepper dip; and added the option of an alternate dipping sauce that's quick and easy to throw together.
I love turkey meatballs. If you follow me, you've seen the growing collection of turkey meatball recipes on this site. I also love meatballs made with lamb or beef, but I tend to save those for special occasions, and make turkey meatballs more often because they're lighter and healthier.
You’ll find these Ottolenghi turkey meatballs are moist and flavorful enough that you’ll be eating them straight from the pan, and not missing the dipping sauce. However, I do love the complex flavors in Ottolenghi's roasted red pepper sauce, and it adds good color and pizzazz to this dish.
The roasted red pepper sauce takes a bit of effort so if you're short on time and want a great substitute that's quick and easy, make the lemony yogurt sauce in this recipe. It'll take you about 5 minutes to throw together and it's divine with these turkey meatballs.
It's great to have something with contrasting flavors to dip into, especially if you're serving these turkey corn meatballs as an appetizer.
How to make Ottolenghi's Turkey Corn Meatballs
Here's how to make Ottolenghi's turkey corn meatballs:
- First sear the corn in a dry skillet. Whether you use fresh or frozen corn, a quick toss in a hot dry skillet gives the corn a smokiness that enhances the flavor of the turkey meatballs.
- Next, soak the bread in warm water for a minute; squeeze out most of the water; and crumble the bread into a large mixing bowl. Add the rest of the meatball ingredients and gently combine them, using your hands.
- With wet hands, form the mixture into ping-pong sized balls.
- Heat up a heavy skillet (preferably cast iron) with ¼-inch of vegetable oil and fry the meatballs in small batches, turning them often, to brown them on all sides, transferring them to a foil-lined baking tray as you go, and adding more meatballs to the skillet.
- Put the tray of meatballs into a 400ºF oven for 4-5 minutes, until the meatballs are cooked through.
To make the red pepper sauce, 4 red bell peppers are quartered, seeded, roasted, peeled, and pureed with cilantro, garlic, mild chili pepper, sweet chili sauce, and vinegar.
How to Serve Turkey Corn Meatballs
These turkey meatballs make a great summer supper. All you need is a big green salad or a tricolore salad on the side to complete the meal. I also love serving these as an appetizer. Heap them into a shallow serving dish with a small bowl of dip in the center and toothpicks on the side, and let people help themselves.
"Now you see them, now you don't," is what Yotam Ottolenghi says about his Turkey Corn Meatballs, explaining that as soon as he brought them into his shop, they disappeared, as if by magic. I have experienced the same magical disappearance of these meatballs whenever I've served them.
Other delicious turkey meatballs recipes:
- Turkey Falafel Meatballs with Lemon Yogurt Sauce
- Italian Wedding Soup with Turkey Meatballs
- Ottolenghi's Turkey Zucchini Meatballs with Lemony Yogurt Sauce
- Italian Style Turkey Meatballs (gluten free and dairy free)
Here's the Turkey Corn Meatballs Recipe. If you try this recipe I hope you'll come back to leave star rating and a comment. I'd love to know what you thinkPrint