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Sweet Pepper Braised Turkey Meatballs with Faux Saffron Rice

Sweet Pepper Braised Turkey Meatballs with Faux Saffron Rice

Time Involved
< 105 min
# of Ingredients
Skill Level
1 ½ lbs (680g) 
MAPLE LEAF Prime™ Extra Lean Ground Turkey
1 tsp (5mL) 
2 ½ (2.5) 
Onions, finely chopped, divided
Garlic cloves, minced, divided
1 tbsp (15mL) 
1 cup (250mL) 
Roasted red peppers, chopped, divided
½ cup (125mL) 
Bread crumbs
2 tbsp (30mL) 
Chopped parsley
1 tbsp (15mL) 
Olive oil
16 oz (454g) 
Diced tomatoes
4 cups (1L) 
Tomato juice
2 tbsp (30mL) 
Granulated sugar
1 tsp (5mL) 
Worcestershire sauce
1 tbsp (15mL) 
½ tsp (2mL) 
1 cup (250mL) 
2 cups (500mL) 
Low sodium chicken stock
*This recipe was originally developed by the Turkey Farmers of Ontario. It has been modified by Maple Leaf Foods’ top chefs for superior taste and convenience.

COMBINE turkey, salt, 1 chopped onion, 1 minced garlic clove, paprika, ½ cup (125 mL) roasted red peppers, bread crumbs, parsley and egg, mix until well combined, set aside.

HEAT oil and sauté 1 chopped onion until transparent on medium heat in a large pot. Add diced tomatoes, tomato juice, sugar, Worcestershire, 1 minced garlic clove, and remaining roasted red peppers and bring to simmer.

FORM meatballs (with ingredients set aside from step 1) approximately 2 tbsp (30 mL) in size, with slightly damp hands. Gently drop meatballs into simmering sauce.

COVER pot and let simmer on low for 1 hour or until internal temperature of meat is 160°F (70°C).

MEANWHILE, place butter, left over onion, garlic, turmeric in a pot. Cook over medium heat until onions are translucent (do not brown).

ADD turmeric, rice, and chicken stock. Stir to combine. Bring to a boil, cover pot, and simmer for 20 minutes on medium-low heat.

SERVE meatballs and sauce with a bed of rice.

TIP: For an extra kick, add 1 tsp (5 mL) Hot sauce.

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