It’s a Friday night, and after a long week, I’m completely spent.  Along with work, submitting my thesis proposal, doing a presentation at work, and trying to squeeze in some yoga or a workout here and there, I’m ready to relax.  For most people, cooking would be the last thing to sound like a relaxing activity.  But for me, it is, especially when I know I don’t have to wake up to an alarm tomorrow morning and can hang out the rest of the weekend!  Here’s a simple dish to make – the oven does most of the work for you.

Peperonata is just a rustic Italian dish made of bell peppers, onions, and tomatoes stewed in olive oil.  I didn’t put any tomatoes in my peperonata, but you can if you like.  The turkey meatballs I made were moist, tender and savory – I really think you’ll like them!  I served this all with some thin spaghetti and light tomato sauce which was just the thing the both of us needed to wind down the week.  Lovely with a glass of your favorite wine.

Peperonata with Turkey Meatballs

makes about 26 meatballs, and about 4 cups of peperonata

For the peperonata:

4 cups sweet bell peppers, sliced

1 yellow onion, sliced

2 cloves of garlic, smashed

2 Tbsp olive oil

1 tsp balsamic vinegar

1 tsp sea salt

1/2 tsp oregano

Freshly cracked black pepper
For the meatballs:

1 1/4 lb ground turkey

1/3 cup dry breadcrumbs (Garlic and Herb or any kind you like)

1/4 cup Parmesan cheese

1 egg

2 cloves garlic, minced

1 1/2 Tbsp soy sauce

1 1/2 Tbsp ketchup

1 tsp sugar

1/2 tsp black pepper

3/4 tsp Italian seasoning

1/2 tsp red pepper flakes

Nonstick cooking spray

1.  Preheat oven to 400°F.  In a baking dish, combine the peperonata ingredients, tossing to combine.  Roast for 20 minutes, turning the ingredients once during cooking time.

2.  Turn down the oven heat to 350°F.  Continue to roast the peperonata until the bell peppers and onions are tender, about another 15 – 20 minutes.

3.  Spray a large baking pan with the nonstick spray.  In a medium mixing bowl, combine all of the meatball ingredients until well-incorporated – use your hands!   Shape the meatballs by taking about 1 1/2 Tbsp of the meat mixture and rolling it into a ball.  Place each meatball onto the baking pan – you’ll make about 26 meatballs.  When all the meatballs have been formed, place the baking pan on the lower-middle rack of the oven.  Bake for about 15-17 minutes, until the meatballs are fully cooked and opaque when split.

4.  To serve, boil some pasta and make your favorite tomato sauce.  Top with some peperonata and turkey meatballs.