Description
Tender, herb-packed Greek Meatballs with Roasted Red Pepper Sauce are baked until juicy and served with a smooth, tangy sauce made from roasted bell peppers, garlic, olive oil, and red wine vinegar. Fresh parsley and mint bring bright Mediterranean flavor to this easy family dinner. Serve with rice, cauliflower rice, or vegetable noodles and finish with feta and fresh herbs.
Ingredients
Scale
Roasted Red Pepper Sauce
- 6 red bell peppers
- 1/2 cup plus 1 tablespoon olive oil or avocado oil
- 1/4 cup red wine vinegar
- 2 cloves garlic
- 1 teaspoon sea salt
Greek Meatballs
- 1 pound ground turkey
- 1 pound ground turkey sausage
- 1 large egg, whisked
- 3/4 cup almond flour
- 1 teaspoon salt, plus more to taste
- 1/4 cup finely diced red onion
- 1 tablespoon coconut aminos or soy sauce
- 3 tablespoons freshly chopped parsley
- 2 tablespoons freshly chopped mint
Optional for Serving
- Crumbled feta cheese
- Fresh parsley, basil, or thyme
- Cooked rice, cauliflower rice, or vegetable noodles
Instructions
- Preheat the oven: Preheat oven to 425°F. Cut the red bell peppers into halves or thirds and remove the stems, seeds, and membranes. Arrange on a baking sheet and lightly brush with some of the oil.
- Roast the peppers: Roast for about 20 minutes, or until soft and lightly browned around the edges. Remove from the oven and allow to cool slightly. Reduce oven temperature to 375°F.
- Prepare the meatballs: Add ground turkey, turkey sausage, whisked egg, almond flour, salt, red onion, coconut aminos or soy sauce, parsley, and mint to a large bowl. Gently mix with your hands until combined. Avoid overmixing.
- Shape the meatballs: Form the mixture into approximately 1 1/2-inch meatballs using your hands or a cookie scoop. Arrange them on a parchment-lined baking sheet.
- Bake: Bake at 375°F for approximately 20 minutes, or until cooked through and the centers reach 165°F.
- Make the sauce: Add the roasted peppers, remaining oil, red wine vinegar, garlic, and sea salt to a blender. Blend until smooth and creamy. Taste and adjust the seasoning if needed.
- Serve: Serve the warm meatballs with plenty of roasted red pepper sauce over rice, cauliflower rice, or vegetable noodles. Garnish with crumbled feta and fresh herbs, if desired.
Notes
- Don’t overmix the meatball mixture; gentle mixing helps keep the turkey meatballs tender.
- A cookie scoop makes it easier to create evenly sized meatballs that cook at the same rate.
- Always cook ground turkey to an internal temperature of 165°F.
- For a thinner red pepper sauce, blend in a small splash of water until it reaches your preferred consistency.
- Soy sauce can replace coconut aminos, but you may want to reduce the added salt because soy sauce is typically saltier.
- Feta, fresh parsley, basil, or thyme make excellent finishing touches.
- Store leftover meatballs and sauce separately in airtight containers in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Greek-Inspired / Mediterranean
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 610 kcal
- Sugar: 8 g
- Sodium: 1050 mg
- Fat: 45 g
- Saturated Fat: 7 g
- Unsaturated Fat: 35 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 125 mg