Print
Italian Turkey Meatballs with Peperonata

Italian Turkey Meatballs with Peperonata

A lighter style meatball made with ground turkey served with peperonata paired with an Italian Falanghina.

Course Main Course
Cuisine Italian
Keyword Italian Turkey Meatballs
Author adapted from "A16 Food + Wine" by Nate Appleman, Shelley Lindgren, and Kate Leahy

Ingredients

  • extra virgin olive oil
  • 2 teaspoons fennel seeds
  • 1 teaspoon black peppercorns
  • 1 tablespoon kosher salt
  • 2 lb. ground dark turkey meat
  • 6 oz. day old soft bread crumbs, crust removed
  • 1 cup Italian flat leaf parsley, chopped
  • 1 clove garlic, minced
  • 2 tablespoons dry white wine
  • 2 eggs lightly beaten
  • 3 cups peperonata, recipe follows

Instructions

  1. Preheat the oven to 400º F. Line a baking sheet with parchment paper. 

  2. In a spice grinder or mortar and pestle, grind together the fennel seed and black peppercorns. Transfer spices to a small bowl and add the kosher salt, mix to combine.

  3. In a large wide shallow bowl add the ground turkey bread crumbs, garlic, parsley, and spices. Mix gently with your hands.  Add the wine and eggs and mix gently with your hands again to incorporate the eggs into the mixture.

  4. Form into 1-1/2 inch balls weighing about 2 oz. each and place on baking sheet.

  5. Bake the meatballs, rotating the baking sheet halfway through cooking, for about 20 minutes or until browned and fully cooked.

  6. Serve the meatballs with peperonata.