Sweet Pepper Braised Turkey Meatballs with Faux Saffron Rice

Sweet Pepper Braised Turkey Meatballs with Faux Saffron Rice
  • Prep Time: 45
  • Total Time: 105
  • Servings: 6.0

Recipe Tags

About this Recipe

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
5 ml Salt
2.5 Onions, finely chopped, divided
3 Garlic cloves, minced, divided
15 ml Paprika
250 ml Roasted red peppers, chopped, divided
30 ml Bread crumbs
30 ml Chopped parsley
1 Egg
15 ml Olive oil
454 g Diced tomatoes
1 L Tomato juice
30 ml Granulated sugar
5 ml Worcestershire sauce
15 ml Butter
2 ml Turmeric
250 ml Rice
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.


Comments & Ratings

 Rate by clicking on the maple leaves. (optional)
 Save this recipe to my Recipe Box

Comments (0)

Show More Comments

No Comments yet