Turkey and Sweetcorn Meatballs with Roast Pepper Sauce

This was an excellent meatball dish “ savoury bites of turkey with a sweet-sour sauce.

The meatball mixture comes together quickly after the corn niblets are toasted - a step I would be inclined to skip next time as I couldn't really detect a charred flavour. The corn and bread soaked in water as a binder helped to keep the lean turkey meatballs moist. Instead of frying then baking them, I made the meatballs a little smaller and broiled them until browned and cooked through, ~10 minutes.

The sauce was a simple blend of roasted red pepper, garlic, herbs and chilli pepper with the sour element coming primarily from some added vinegar.

Meatball and sauce together created a flavour explosion in the mouth.

I initially served it hot with rice and vegetables, but leftovers made a delicious cold pita sandwich filling.