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Turkey and sweetcorn meatballs with roasted pepper sauce from Ottolenghi: The Cookbook (page 125) by Yotam Ottolenghi and Sami Tamimi

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

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Notes about this recipe

  • ldtrieb on August 17, 2017

    Loved the sauce, meatballs not so much.

  • raybun on May 02, 2017

    Fabulous recipe, we all loved this! I used ground chicken instead of turkey but other than that followed the recipe. I made 12 ping pong ball sized meatballs, and there was plenty of sauce (mainly cos the child turned her nose up at it). Served with the green beans in hazelnut oil from the same book.

  • Frogcake on March 18, 2017

    Amazing. I agree with others that the roasted pepper sauce is outstanding. Wouldn't change anything in this recipe. Like TrishaCP I pan-fried on a non-stick skillet and was able to reduce the oil needed. Will be making these again.

  • annmartina on October 14, 2016

    Red pepper sauce by itself is great with rice, pasta, sandwiches...

  • Delys77 on April 06, 2015

    Pg. 125 These were very good. Double the recipe for 4 but keep the sauce the same. Baked for 17 at 400 and then 17 at 375 on convection. Easy weeknight meal.

  • MelissaM0223 on October 13, 2014

    Loved this recipe! Not as labor-intensive as some of his others. I baked the meatballs like some of the other comments suggested (for about 20-25 minutes) and they turned out great. I didn't peel the pepper skins off of the peppers, and the sauce wasn't as smooth as it could be but I wasn't bothered by it.

  • vitapano on October 11, 2014

    Superb pepper sauce. Meatballs tasted great and were a success with kids as well.

  • lorloff on May 31, 2014

    We loved this so much we now double the recipe to make sure we have leftovers

  • TrishaCP on July 01, 2013

    I thought the meatballs were fine (I "panfried" in a non-stick skillet and didn't need oil). The sauce however, is unbelievably amazing- it paired really well with the corn and cumin in the meatballs. Vegetarians should consider just making the roasted red pepper sauce (spicy and sweet from chiles and sweet chile sauce)-it will go well with corn, potatoes, green beans, eggs, etc.

  • kmattingly on April 22, 2013

    The roasted red pepper sauce is a must with these delicious meatballs. Next time I might have to make extra, all devoured very quickly.

  • Cheri on November 16, 2012

    These were excellent. I modified a bit. Added a bit of parmesan and a little mayo to bind meatballs. Baked at 375 deg for 25 min - perfectly done. Also reduced cumin. Cheated on the sauce, and used jarred red peppers with chili sauce, garlic and olive oil., which was just fine. Will definately be a repeat! Served with naan bread and a big green salad.

  • cespitler on November 01, 2012

    These are delicious little bites. I baked them at 400 for about 25-30 minutes, turning them half way through instead of pan frying and then baking. The roasted red pepper sauce was quick and tasty with lots (lots!) left over, which I'll probably use on some fish or potatoes.

  • 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 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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