These Turkey Meatballs and Peppers offer a hearty, protein-packed dinner that balances lean turkey with the bright acidity of tomatoes and the sweetness of bell peppers. The meatballs are seasoned with aromatic fennel seeds, garlic, and a hint of red pepper flakes, giving them a warm, savory depth. Simmered briefly in a rich tomato sauce with dried oregano, the dish comes together quickly, making it perfect for busy weeknights. The texture is tender and juicy, with crisp-tender peppers adding a nice crunch. Serve over penne or your favorite pasta for a satisfying, home-style meal that appeals to the whole family. Its a comforting one-skillet wonder that delivers big flavor without the fuss.
Turkey Meatballs And Peppers
Description
These Turkey Meatballs and Peppers offer a hearty, protein-packed dinner that balances lean turkey with the bright acidity of tomatoes and the sweetness of bell peppers. The meatballs are seasoned with aromatic fennel seeds, garlic, and a hint of red pepper flakes, giving them a warm, savory depth. Simmered briefly in a rich tomato sauce with dried oregano, the dish comes together quickly, making it perfect for busy weeknights. The texture is tender and juicy, with crisp-tender peppers adding a nice crunch. Serve over penne or your favorite pasta for a satisfying, home-style meal that appeals to the whole family. Its a comforting one-skillet wonder that delivers big flavor without the fuss.Ingredients
Directions
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In a large bowl, combine ground turkey, bread crumbs, onion powder, fennel seeds, 1/4 teaspoon garlic powder, salt, red pepper flakes, and 2 tablespoons water.
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Mix gently until just combined, then form the mixture into 1-inch meatballs.
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Coat a large skillet with nonstick cooking spray and place over medium heat.
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Add meatballs to the skillet and cook, turning occasionally, for 8 to 10 minutes until well-browned and cooked through.
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Remove the skillet from heat and use a slotted spoon to transfer meatballs to a plate.
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Spray the skillet again with cooking spray and return to medium heat.
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Add bell pepper strips and saut, stirring frequently, for about 5 minutes until crisp-tender.
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Stir in the broken-up canned tomatoes, oregano, and remaining 1/4 teaspoon garlic powder.
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Return the cooked meatballs to the skillet and bring the sauce to a boil.
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Reduce heat to low and simmer for about 5 minutes, allowing the sauce to thicken slightly and meatballs to heat through.
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Serve the meatballs and sauce hot over cooked penne or your choice of pasta.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 682.3kcal
- % Daily Value *
- Total Fat 13.5g21%
- Saturated Fat 3.3g17%
- Cholesterol 231.0mg77%
- Sodium 1606.1mg67%
- Total Carbohydrate 48.3g17%
- Dietary Fiber 10.7g43%
- Sugars 15.0g
- Protein 89.7g180%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
For a richer sauce, you can add a splash of chicken broth or a tablespoon of olive oil when sauting the peppers.
If you prefer a spicier kick, increase the amount of crushed red pepper flakes to taste.
Ensure turkey meatballs are cooked thoroughly to an internal temperature of 165F (74C) for food safety.
You can substitute ground chicken or lean ground beef for the turkey if desired.
