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Turkey and sweetcorn meatballs with roasted pepper sauce from Ottolenghi: The Cookbook by Yotam Ottolenghi and Sami Tamimi

  • chiles
  • cider vinegar
  • coriander leaves
  • corn
  • ground cumin
  • ground turkey
  • parsley
  • red peppers
  • spring onions
  • stale bread
  • sweet chile sauce

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour etc.)

Notes about this Recipe

  • L.Nightshade on May 22, 2011

    I followed both recipes pretty closely, except that I tend to round up slightly with spices, and I used a smaller amount of oil in a non-stick pan. Also, my red peppers were a little more bitter than usual, so after tasting the finished sauce, I added a touch more sweet chili sauce and that seemed to brighten it right up. Although I was a little doubtful about browning the turkey balls in the pan and cooking in the oven for only five minutes, they were perfectly done. We liked this dish quite a lot. I especially liked the turkey-corn-cumin flavor combination. The red pepper sauce adds a nice contrast, in both taste and appearance.

  • Jane on May 15, 2011

    I loved this - the combination of the strong, spicy roasted pepper sauce with the mild meatballs was lovely. Next time I think I'll just go the oven route like SueMmm as I found the meatballs rather soft and they also stuck quite a bit in the pan while I was browning them. The meatballs in the photo in the book look so evenly browned - I can never get my meatballs that even. Definitely a keeper.

  • Breadcrumbs on May 10, 2011

    p. 125 -Let me just say, we LOVED these. I thought they were outstanding. The wonderful roasted red pepper sauce was a perfect match for the sweet, tender meatballs. In the sauce I used one Thai bird chili vs mild, doubled the garlic and cider vinegar. Blended w Bamix (great!). Meatballs made as directed except doubled garlic, skipped cilantro, and reduced cumin to 1tsp.YO has you brown the meatballs on the stove then finish in the oven. I simply baked them in the oven @ 375 for 25 mins. As I mentioned we thought this dish was just wonderful. Honestly, it wouldn’t have mattered to us what was served alongside, these were the star of our show tonight! I’ll serve these again for dinner, as hors d’oeuvres or well, just any old time!! We could eat these here or there, we could eat these anywhere!! What more can I say?!!

  • pikawicca on July 20, 2010

    Made with ground chicken. We loved this! Double if you're making for 4, though. Don't double the sauce -- it makes a ton. (I used the leftovers as a pasta sauce.) Although I normally like Middle Easter food served at room temp, I think these might be better straight from the oven.General Ottolenghi note: His olive oil and spice requirements are often wildly off. I didn't use nearly the amounts of cumin or EVOO called for. (I did use a bit more lemon juice and pomegranate molasses, however.)

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