Turkey Meatballs with Roasted Pepper Sauce

Turkey Meatballs with Roasted Pepper Sauce

Bring turkey meatballs with roasted pepper sauce to the table for something different alongside a drink. The recipe balances flavour and texture using straightforward techniques and measured ingredients. Serves 4. Have everything ready before you start, follow the cooking and cooling times below, and pour a small glass of Golden Ale when the food is ready.

Ingredients

Serves 4

• 600 g turkey mince

• 1 egg

• 50 g breadcrumbs

• 2 garlic cloves, crushed

• 450 g roasted peppers from a jar, drained

• 400 g tin chopped tomatoes

• 1 tsp oregano

• 2 tbsp olive oil

• 250 g couscous

Instructions

1. Mix turkey, egg, crumbs, half the garlic and oregano. Shape 20 meatballs with damp hands.

2. Heat oil and brown meatballs in batches for 6 minutes, turning gently.

3. Blend peppers, tomatoes and remaining garlic, pour over meatballs, cover and simmer for 20 minutes until centres reach 75°C.

4. Prepare couscous following packet using boiling water and serve with meatballs and sauce.

Serving Suggestions

Divide between warmed plates or bowls and serve with the accompaniments prepared in the method. The recipe makes a complete main course for the stated number of people.

Pairing Tips

Start with Golden Ale. Light biscuit malt and gentle citrus hops suit savoury herbs and crisp textures without overpowering them. Serve a modest measure so the drink supports the food. An alcohol-free beer in a similar style is also an option; choose one with a comparable balance of sweetness and bitterness.