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Greek Meatballs with Roasted Red Pepper Sauce

Delicious Greek Meatballs with Roasted Red Pepper Sauce Made Easy

Delicious Greek Meatballs with Roasted Red Pepper Sauce is an easy recipe that fits perfectly within Paleo, Keto, and Whole30 diets.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 meatballs
Course: Dinner
Cuisine: Mediterranean
Calories: 230
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 whole Red Bell Peppers Swap with jarred roasted red peppers for a quicker prep.
  • 2 tablespoons Olive Oil Use any neutral oil if preferred.
  • 2 tablespoons Red Wine Vinegar Substitute with apple cider vinegar if unavailable.
  • 2 cloves Garlic Use fresh cloves for best flavor; about 1/2 tsp of garlic powder could suffice.
  • 1 teaspoon Sea Salt Adjust salt based on personal taste preferences.
For the Meatballs
  • 1 pound Ground Turkey Can substitute with ground chicken or pork for different flavors.
  • 8 ounces Turkey Sausage Pork sausage can be used for a richer taste.
  • 1 whole Egg Flax egg can be used for a vegan option.
  • 1 cup Almond Flour Substitute with coconut flour, but use less as it's more absorbent.
  • 1 whole Diced Red Onion Shallots can be used as a milder alternative.
  • 2 tablespoons Coconut Aminos Use tamari for gluten-free option.
  • 1/4 cup Fresh Parsley Swap with basil or cilantro for different herb flavors.
  • 1/4 cup Fresh Mint Swap with basil or cilantro for different herb flavors.

Equipment

  • Oven
  • Blender
  • Baking sheet
  • Mixing Bowl

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 425°F (218°C). Slice the red bell peppers in half and remove the seeds. Brush with olive oil and roast for 20 minutes.
  2. Lower the oven temperature to 375°F (190°C) after roasting the peppers.
  3. In a large mixing bowl, combine ground turkey, turkey sausage, egg, almond flour, sea salt, diced red onion, coconut aminos, parsley, and mint. Mix until just combined.
  4. Roll the mixture into 1.5-inch meatballs and place them on a parchment-lined baking sheet.
  5. Bake meatballs for 20 minutes until golden and cooked through (165°F or 74°C).
  6. Blend the roasted red peppers, olive oil (or avocado oil), red wine vinegar, garlic, and sea salt until smooth.
  7. Serve the meatballs warm with the roasted red pepper sauce drizzled on top, garnished with herbs or cheese.

Nutrition

Serving: 1meatballCalories: 230kcalCarbohydrates: 8gProtein: 25gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 350mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 1200IUVitamin C: 30mgCalcium: 40mgIron: 2mg

Notes

Serve with cauliflower rice or vegetable noodles for a fulfilling meal. This recipe is perfect for meal prep as leftovers can be stored easily.

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