Turkey Meatballs with Romesco Sauce

Many years ago, my husband and I first tried Romesco sauce while on vacation in Barcelona. It was served with grilled ramps. We were instant fans! Using jarred fire-roasted red peppers as a shortcut is an absolute genius way to create it. I served the meatballs and sauce in this dish with slices of sourdough baguette to sop up every last drop. 🙂

This recipe was adapted from Bon Appétit, contributed by Sara Frost. I modified the proportions. The original recipe notes that the delicious sauce can add richness to other lean proteins such as fish, pan-roasted chicken breast and can also be used as a dip for vegetables. Next time, I may serve this dish with grilled scallions. Yum.

My son ate the leftover meatballs and baguette as a luxurious sandwich with melted cheese, topped with Romesco sauce, of course. This dish could also be served as a fabulous appetizer.

Yield: Serves 4 to 6

  • 1 3/4 lbs ground turkey
  • 2 large eggs, beaten to blend
  • 1/2 cup panko
  • 2 tsp ground cumin
  • 2 tsp onion powder
  • 2 tsp paprika
  • 4 to 6 T finely chopped parsley, plus more coarsely chopped for serving
  • 1 1/2 tsp kosher salt, plus more to taste
  • 2 T plus 1/2 cup olive oil
  • 1/2 cup toasted almonds (I used toasted sliced almonds)
  • 1 12 to 16-oz jar fire-roasted peppers in water, drained (I used Trader Joe’s)
  • 2 to 4 small garlic cloves, crushed (I used a garlic press)
  • 1 T red wine vinegar
  • 1/4 tsp cayenne pepper
  • finely grated zest of half of a lemon
  • crusty bread, for serving, optional (I served it with a sourdough baguette)
  1. Preheat oven to 425°. (I set my oven to convection roast.)
  2. Using your hands, mix ground turkey, eggs, panko, cumin, onion powder, paprika, parsley, and 1 1/2 teaspoons of salt in a large bowl.
  3. Working one at a time, use a 1 1/2-inch scoop out to ration out the mixture. (I had 28 meatballs.) Place on a plate.
  4. Heat 2 tablespoons of oil in a large ovenproof skillet over medium. (I used a large stainless steel “all-in-one” pan.)
  5. Working in 2 batches, cook meatballs until golden brown all over, about 2 minutes per side.
  6. Transfer skillet with all of the meatballs to oven and bake until cooked through, 5 to 7 minutes.
  7. While the meatballs are baking, pulse almonds in a food processor until coarsely ground. Transfer to a medium bowl.
  8. Pulse drained fire-roasted peppers, garlic, vinegar, and cayenne in food processor until almost smooth.
  9. Transfer to bowl with almonds and stir in remaining 1/2 cup oil; season Romesco sauce with salt, to taste.
  10. Spoon romesco sauce onto a platter or into shallow bowls; arrange meatballs on top.
  11. Finely grate lemon zest over and scatter coarsely chopped parsley on top. Serve with crusty bread, as desired.

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

2 responses to “Turkey Meatballs with Romesco Sauce

  1. These meatballs look tempting and yummy..

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