Prep 25 mins
Cook 30 mins
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.
- 3 slices Italian bread, torn into pieces (1 cup)
- 1⁄3 cup milk
- 3 ounces sliced pancetta, finely chopped
- 1 small onion, finely chopped
- 1 small garlic clove, minced
- 2 tablespoons extra-virgin olive oil, divided
- 1 large egg
- 1 lb ground turkey or 1 lb chicken
- 3 tablespoons finely chopped flat-leaf parsley
- 1⁄2 teaspoon dried oregano (optional)
- 1⁄2 teaspoon chicago seasoning (optional)
- 1 tablespoon tomato paste
- salt & pepper
- 2 large red bell peppers, cut into strips
- 1 1⁄2 tablespoons extra-virgin olive oil, divided
- 1 1⁄2 tablespoons drained capers
- 1 teaspoon red-wine vinegar
- 1⁄8 teaspoon hot red pepper flakes (optional)
- For Meatballs:.
- Preheat oven to 400º F. with racks in upper & lower thirds.
- Soak bread in milk in a small bowl until softened, about 4 minutes.
- 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.
- 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.
- 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.
- Stir together tomato paste & remaining tablespoon oil & brush over meatballs.
- Bake in upper third of oven until meatballs are just cooked through. About 15-20 minutes.
- 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.
- Once meatballs are done, place on toasted bun & serve with a nice helping of peppers.
- NOTE: I've found that these meatballs work well as a sandwich with the peppers or by themselves with the peppers on the side.