This deliciously flavourful dish is well worth the extra effort! Impress dinner guests with the these homemade Sweet Pepper Braised Turkey Meatballs, served on a savoury bed of Faux Saffron Rice.
|680 g||Maple Leaf Prime® Extra Lean Ground Turkey|
|2.5||Onions, finely chopped, divided|
|3||Garlic cloves, minced, divided|
|250 ml||Roasted red peppers, chopped, divided|
|30 ml||Bread crumbs|
|30 ml||Chopped parsley|
|15 ml||Olive oil|
|454 g||Diced tomatoes|
|1 L||Tomato juice|
|30 ml||Granulated sugar|
|5 ml||Worcestershire sauce|
|500 ml||Low sodium chicken stock|
COMBINE turkey, salt, 1 chopped onion, 1 minced garlic clove, paprika, ½ cup (125 mL) roasted red peppers, bread crumbs, parsley and egg, mix until well combined, set aside.
HEAT oil and sauté 1 chopped onion until transparent on medium heat in a large pot. Add diced tomatoes, tomato juice, sugar, Worcestershire, 1 minced garlic clove, and remaining roasted red peppers and bring to simmer.
FORM meatballs (with ingredients set aside from step 1) approximately 2 tbsp (30 mL) in size, with slightly damp hands. Gently drop meatballs into simmering sauce.
COVER pot and let simmer on low for 1 hour or until internal temperature of meat is 160°F (70°C).
MEANWHILE, place butter, left over onion, garlic, turmeric in a pot. Cook over medium heat until onions are translucent (do not brown).
ADD turmeric, rice, and chicken stock. Stir to combine. Bring to a boil, cover pot, and simmer for 20 minutes on medium-low heat.
SERVE meatballs and sauce with a bed of rice.
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