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Turkey and Sweetcorn Meatballs

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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4
Turkey and Sweetcorn Meatballs with Roasted Pepper Sauce from Ottolenghi


  • 100g sweetcorn kernels (fresh or frozen)
  • 3 slices of stale white bread, crusts removed
  • 500g minced free-range or organic turkey breast
  • 1 free-range egg
  • 4 spring onions, finely chopped
  • 2 tbsp finely chopped parsley
  • 2 ½ tsp ground cumin
  • 1 ½ tsp salt
  • ½ tsp black pepper
  • 1 garlic clove, crushed

Sunflower oil, for frying

  • Roasted pepper sauce
  • 4 red peppers
  • 3 tbsp olive oil
  • 1 tsp salt
  • 25g coriander, leaves and stalks
  • 1 garlic clove, peeled
  • 1 small mild chilli, deseeded
  • 2 tbsp sweet chilli sauce
  • 2 tbsp cider vinegar or white wine vinegar


  • STEP 1
    quarter and deseed peppers, season and oil them and roast at 200c for 35 mins. Cool and blitz with rest of sauce ingredients.
  • STEP 2
    dry fry corn for 2-3 mins
  • STEP 3
    soak bread in water, squeeze and crumble in bowl, add everything else except oil, making golfball size balls of mix.
  • STEP 4
    fry in oil til brown then bake in over 5 mins

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