Ingredients

• 1/3 pound ground turkey breast
• 1/3 pound ground turkey dark meat
• 1 tablespoon fresh cilantro, chopped
• 1 tablespoon thinly sliced green onion
• 1 tablespoon fresh parsley, chopped
• 1/3 teaspoon cumin
• 1 slice sourdough bread, diced and dried out overnight
• 1 large egg, whisked
• 4 tablespoons corn kernels
• Kosher salt and freshly ground black pepper
• 1 tablespoon grapeseed oil
• 1 roasted red bell pepper, chopped
• 1 clove garlic minced
• 2 tablespoons fresh cilantro, chopped
• 1/3 teaspoon apple cider vinegar
• Kosher salt and freshly ground black pepper
• 1 tablespoon grapeseed oil
• 2 tablespoons corn kernels
• 1 tablespoon diced red bell pepper
• 1/2 tablespoon diced red onion
• 2 teaspoons lime juice
• Kosher salt and freshly ground black pepper
• 2 tablespoons fresh cilantro, 1 chopped and 1 left whole for garnish

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Instructions

1. For the turkey and corn meatballs: Preheat the oven to 350 degrees F.
2. Combine the turkey breast, dark meat, cilantro, green onions, parsley, cumin, bread, egg, corn and salt and pepper to taste in a large bowl until well mixed. Form into 3 balls.
3. Heat the grapeseed oil in a skillet over medium heat. Sear the meatballs until browned all over, 3 to 5 minutes. Transfer to the oven and cook to an internal temperature of 165 degrees F, about 12 minutes.
4. For the roasted pepper sauce: In a skillet over medium heat, saute the roasted peppers, garlic, cilantro, vinegar and salt and pepper to taste in the grapeseed oil until the peppers are soft, 5 to 6 minutes. Transfer to a blender and puree until smooth. Taste and season.
5. For the corn salsa: In a mixing bowl, combine the corn, bell peppers, onions, lime juice and 1 tablespoon of the cilantro. Season with salt and pepper and set aside.
6. To serve: Place the pepper sauce on a plate. Add the salsa and then the meatballs. Garnish with some extra cilantro leaves.