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Turkey Meatballs In Roasted Pepper Sauce

  • 4 Servings
  • 15 MIN Prep Time
  • 55 MIN Total Time

Ingredients

  • 1 package Cheese Stuffed Italian Turkey Meatballs
  • 12 oz. jar roasted red peppers, drained
  • 2 garlic cloves, peeled
  • 1 tablespoon dried basil
  • 4 tablespoons olive oil, divided
  • 1/4 cup cashews, unsalted
  • 1/2 cup water
  • 1 small zucchini, small diced
  • 1 small yellow squash, small diced
  • 1 cup red onion, chopped
  • Fresh parsley, chopped
  • Crumbled feta cheese, optional
  • Salt and black pepper
  • To serve: brown rice, cauliflower mash

Recipe and image courtesy of Little Broken

Serving Size 2 meatballs and about 1 1/2 cups vegetables and sauce
Amount Per Serving
Calories 530
Calories from fat
% Daily Value*
Total fat 30 g 38 %
Saturated fat 6 g 30 %
Trans fat 0 g
Cholesterol 85 mg 28 %
Sodium 1110 mg 48 %
Total Carbohydrates 21 g 8 %
Dietary Fiber 3 g 11 %
Sugars 9 g
Protein 23 g
Vitamin D 0%
Calcium 20%
Iron 15%
Potassium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. This is a representation of the nutrition label. The actual nutrition label on the product may vary slightly.
  • Step 1

    Preheat oven to 400°F.
  • Step 2

    In a high-power blender, combine roasted peppers, garlic, basil, 2 tablespoons of olive oil, cashews, and water. Season with salt and pepper, to taste. Blend the mixture on high until well blended and smooth. Set aside.
  • Step 3

    Combine the zucchini, yellow squash, and onions in a 9x9 casserole dish (or similar size). Season vegetables with salt and pepper, and toss to combine. Set aside.
  • Step 4

    In a non-stick skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. Once the oil is hot, add the meatballs to the skillet and quickly sear on all sides, about 3-4 minutes total.
  • Step 5

    Transfer the meatballs to the casserole dish and pour the red pepper sauce over the meatballs and the vegetables.
  • Step 6

    Bake 25-35 or until the meatballs are fully cooked and the vegetables are tender. Meatballs are fully cooked when the meat reaches an internal temperature of 165°F using a meat thermometer.
  • Step 7

    Garnish with fresh chopped parsley and feta, if desired. Serve over cooked brown rice or cauliflower mash for a low carb option.

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