Sweet and Zesty Meatballs with Peppers

Try this meatball appetizer recipe made with Old El Paso* Thick N' Chunky Salsa. ...MORE + LESS -

1 1/2 lb (750 g) lean ground turkey

1/2 cup (125 mL) finely chopped onion

1/3 cup (75 mL) bread crumbs

1/4 tsp (1 mL) garlic powder

1/4 tsp (1 mL) salt

1/8 tsp (.5 mL) pepper

1 egg, slightly beaten

3/4 cup (175 mL) Old El Paso* Thick N' Chunky Salsa

1/2 cup (125 mL) grape jelly

1 medium green bell pepper, cut into 1-inch pieces

1 medium red bell pepper, cut into 1-inch pieces

1 medium yellow bell pepper, cut into 1-inch pieces

Hide Images

1

Heat oven to 375ºF. In large bowl, combine all meatball ingredients; blend well. Shape into 1-inch meatballs; place in ungreased 15x10x1-inch baking pan.
2

Bake at 375ºF for 25 to 30 minutes or until browned and thoroughly cooked.
3

Meanwhile, in large saucepan, combine salsa and grape jelly; mix well. Bring to a boil over medium heat. Add cooked meatballs and bell peppers. Reduce heat to low; simmer 5 minutes, stirring occasionally. Serve warm.