Instructions
Follow the steps and taste along the way.
Prepare the vegetables and oven
Preheat the oven to 220 °C. Halve the peppers, remove the seeds, and cut them into wide strips. Cut the zucchini into half-moons about 1.5 cm thick. Finely chop the onion and crush the garlic.
Roast the pepper and zucchini
Arrange the pepper and zucchini on a baking sheet and toss with 15 ml olive oil, 2 g salt, and 0.5 g black pepper. Roast for 22–25 minutes, until the pepper is darkened in places and the zucchini is tender but still holds its shape. After roasting, place the pepper in a covered bowl for 5 minutes, then peel off the skin.
Cook the millet
Rinse the millet in a sieve with hot water. Bring 500 ml water and 2 g salt to a boil in a saucepan, add the millet, cover, and simmer over low heat for 18–20 minutes, until the water has been absorbed. Remove from the heat and leave covered for another 5 minutes, then fluff the grains with a fork.
Shape and brown the meatballs
Mix the ground turkey with the egg, breadcrumbs, 3 g smoked paprika, cumin, 1 g oregano, 2 g salt, and 0.5 g black pepper. Shape into 16 meatballs. Heat 10 ml oil in a large skillet and brown the meatballs on all sides in two batches, about 5–6 minutes per batch; they should develop a browned exterior but do not need to be cooked through yet. Transfer them to a plate.
Make the red pepper sauce
Add the remaining 10 ml oil, onion, and garlic to the same skillet. Cook for 3 minutes, until the onion softens. Add the roasted pepper, chopped tomatoes, vinegar, the remaining 1 g smoked paprika, 1 g oregano, 2 g salt, and 0.5 g black pepper. Blend the mixture until smooth with an immersion blender, then bring it to a gentle simmer.
Finish cooking the meatballs and serve
Return the meatballs to the sauce, cover, and simmer gently for 10–12 minutes. The center of the largest meatball should reach at least 74 °C when cooked through. Divide the millet and roasted zucchini among plates, then add the meatballs and sauce.
