Turkey Meatballs Roasted Pepper (Printable)

Tender turkey meatballs cooked in a creamy, smoky roasted red pepper sauce for a vibrant main dish.

# What you'll need:

→ Turkey Meatballs

01 - 1.1 lb ground turkey
02 - 1/2 cup breadcrumbs (gluten-free optional)
03 - 1/4 cup grated Parmesan cheese
04 - 1 large egg
05 - 2 garlic cloves, minced
06 - 1/4 cup fresh parsley, chopped
07 - 1/2 teaspoon dried oregano
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper

→ Roasted Red Pepper Sauce

10 - 2 large roasted red bell peppers, drained
11 - 1 small onion, chopped
12 - 2 garlic cloves, minced
13 - 1 tablespoon olive oil
14 - 1/2 cup low-sodium chicken broth
15 - 1/2 cup heavy cream
16 - 1/2 teaspoon smoked paprika
17 - 1/4 teaspoon chili flakes (optional)
18 - Salt and black pepper, to taste

→ For Serving

19 - Fresh basil or parsley, chopped (optional)

# Directions:

01 - Set oven to 400°F and line a baking sheet with parchment paper.
02 - In a large bowl, gently combine ground turkey, breadcrumbs, Parmesan, egg, garlic, parsley, oregano, salt, and black pepper until just mixed.
03 - Shape mixture into 16 to 18 uniform meatballs and arrange them evenly on the prepared baking sheet.
04 - Cook in the preheated oven for 15 to 18 minutes until meatballs are lightly golden and fully cooked.
05 - Heat olive oil in a skillet over medium heat; add chopped onion and cook until softened, about 3 to 4 minutes. Add minced garlic and sauté for an additional minute.
06 - Incorporate roasted red peppers, chicken broth, smoked paprika, chili flakes, salt, and pepper. Let the mixture simmer for 5 minutes.
07 - Transfer the sauce to a blender or use an immersion blender; blend until completely smooth.
08 - Return the smooth sauce to the skillet, stir in heavy cream, and bring to a gentle simmer.
09 - Add the baked meatballs to the skillet and simmer together for 5 to 7 minutes, spooning sauce over them periodically to infuse flavor.
10 - Sprinkle with fresh basil or parsley before serving hot.

# Expert Suggestions:

01 -
  • Turkey stays juicy when you don't overmix, and the sauce does all the work of making it feel indulgent without the guilt.
  • One skillet plus a baking sheet means minimal cleanup, and the whole thing comes together in under an hour.
  • It's naturally gluten-free friendly and looks beautiful on the plate, so it works for weeknights and when you want to impress someone.
02 -
  • Don't overmix the meatball mixture or they become dense and tough; gentle hands make all the difference between tender and disappointing.
  • If your sauce breaks or looks separated after adding cream, reduce the heat immediately and whisk gently—rushing this step ruins the whole thing.
  • Smoked paprika is not interchangeable with regular paprika; it's the ingredient that gives this its signature warmth and depth.
03 -
  • Use a cookie scoop to make uniform meatballs that cook evenly and look more polished on the plate.
  • If you're charring fresh red peppers instead of using jarred, do it over an open flame on your gas burner or under the broiler, then let them steam in a covered bowl before peeling away the blackened skin.

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