Turkey And Sweetcorn Meatballs
The combination of tender turkey meat, sweetcorn, and aromatic spices in these turkey meatballs is truly irresistible. Served with a vibrant roasted pepper sauce, these meatballs are perfect for a flavorful and satisfying meal.
— Constant Cookbook
Ingredients
- 100g sweetcorn kernels (fresh or frozen)
- 3 slices of stale white bread, crusts removed
- 500g minced free-range or organic turkey breast
- 1 free-range egg
- 4 spring onions, finely chopped
- 2 tbsp finely chopped parsley
- 2 ÃÂý tsp ground cumin
- 1 ÃÂý tsp salt
- ÃÂý tsp black pepper
- 1 garlic clove, crushed
- Sunflower oil, for frying
- Roasted pepper sauce
- 4 red peppers
- 3 tbsp olive oil
- 1 tsp salt
- 25g coriander, leaves and stalks
- 1 garlic clove, peeled
- 1 small mild chilli, deseeded
- 2 tbsp sweet chilli sauce
- 2 tbsp cider vinegar or white wine vinegar
Instructions
- quarter and deseed peppers, season and oil them and roast at 200c for 35 mins. Cool and blitz with rest of sauce ingredients.
- dry fry corn for 2-3 mins
- soak bread in water, squeeze and crumble in bowl, add everything else except oil, making golfball size balls of mix.
- fry in oil til brown then bake in over 5 mins
Yield
Serves 4
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