Turkey and Roasted Corn Meatballs

Turkey and Roasted Corn Meatballs

0:15 To Prep
0:15 To Cook
6 Servings
Average Rating
Difficulty Medium

These moorish meatballs disappear as soon as they're put in front of the family.

Ingredients

  • 1 Red capsicum, diced
  • 1 Onion, diced
  • 2 cloves Garlic
  • 3-4 slices Bread
  • 1/2 tsp Chilli powder
  • 6 Fresh sage leaves
  • 750g Turkey mince
  • 2 Eggs
  • 2 ears Corn

Step 1

Heat oven to 200C.

Step 2

Whiz capsicum, onion, garlic, bread, chilli and sage in a food processor.

Step 3

Add mince and eggs to other ingredients and whiz to combine.

Step 4

Stand each corn ear vertically and use a sharp knife to "shave" off the kernels. Toast in sautepan with a small amount of olive olive oil for 2-3 minutes. Let cool slightly.

Step 5

Combine corn with mince mixture. Roll into golf ball-sized meatballs. Add 1/2 cup oil to sautepan over medium-high heat and brown the meatballs in batches.

Step 6

Place browned meatballs on an oven tray (ideally on a health mat). Cook in oven for 10 minutes or until cooked through.

Step 7

Serve 3-4 meatballs with your favourite capsicum dip (warmed) and greens.

Chef's Tips

Serve with your favourite roast capsicum dip.

Reviews

Kaye

We really enjoyed the meatballs, very quick and easy to prepare. I will definitely be making them again

David

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