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Baked Turkey Meatballs With Peperonata

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“We love meatball sandwiches and wanted something with a bit less fat & calories than beef. We love turkey burger and decided to give a meatball a try. These meatballs are moist and flavorful & the peppers give it a nice zing. We put them on a toasted hamburger bun, but any nice sandwich roll will do nicely.”
4 Sandwiches

Ingredients Nutrition


  1. For Meatballs:
  2. Preheat oven to 400º F. with racks in upper & lower thirds.
  3. Soak bread in milk in a small bowl until softened, about 4 minutes.
  4. Cook pancetta, onion, garlic in 1 tablespoon oil with 1/2 teaspoon each of salt & pepper in 10" skillet over medium heat until onion is softened, about 6 minutes. Cool slightly.
  5. Squeeze bread to remove excess milk, then discard milk. Lightly beat egg in a large bowl, then combine turkey (or chicken), pancetta mixture, bread, & parsley.
  6. Form (about) 12 meatballs (depending on the size you prefer) & arrange on a cookie sheet, sprayed with Pam, if you prefer, but not necessary. Start from the middle and work your way out. I don't usually fill an entire pan.
  7. Stir together tomato paste & remaining tablespoon oil & brush over meatballs.
  8. Bake in upper third of oven until meatballs are just cooked through. About 15-20 minutes.
  9. While meatballs are baking, heat 1 tablespoon oil in large skillet set on medium-high. Mix capers, vinegar, remaining oil, & pepper flakes in small bowl & set aside. Add bell peppers to skillet and cook until slightly charred & semi-soft, tossing occasionally. About 20 minutes. Take off heat and toss with caper mixture. Let cool.
  10. Once meatballs are done, place on toasted bun & serve with a nice helping of peppers.
  11. NOTE: I've found that these meatballs work well as a sandwich with the peppers or by themselves with the peppers on the side.

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