Turkey Meatballs with Roasted Corn

Preheat the oven to 400ºF. To make the red pepper sauce, quarter the peppers and remove the seeds and white pith. Put them in a baking pan and drizzle with 2 tablespoons of olive oil and 1/2 teaspoon of salt. Roast them for 35 minutes, until tender. Let them cool for 10 minutes or so and then peel off the skin that is loose and easiest to pull off. It's not necessary to get it all.

Put the roasted peppers in a blender or food processor along with any accumulated cooking juices. Add the rest of the sauce ingredients: the remaining 1 tablespoon of olive oil, salt (1 teaspoon), cilantro, garlic, chili, chili sauce (2 tablespoons), and vinegar (2 tablespoons). Process until smooth. Taste and correct seasoning with added salt, if necessary. Set sauce aside while you make the meatballs. Note: the sauce can be made ahead and refrigerated for up to 3 days.

To make the meatballs, place a heavy skillet (cast iron is perfect) over high heat. When hot, add the corn kernels and sauté, tossing constantly, for 2-3 minutes, until they're toasted and browned in spots. Transfer them to a bowl to cool. Wipe out the pan.

Soak the bread in cold water for a minute or so, then squeeze to get most of the water out, and crumble the bread into a large mixing bowl. Add the turkey, egg, scallions, parsley, cumin, salt, pepper and garlic and mix well, using your hands.

With wet hands, shape the mixture into ping-pong-ball sized balls and set them on a plate. In the same skillet used for the corn, heat 1/4 inch of oil over medium-high heat until hot, and pan-fry the meatballs in batches, turning them frequently until they're golden brown on all sides (1-2 minutes per batch). Set the meatballs on a foil-lined baking pan, as you go. Transfer the baking pan to the oven and continue to cook the meatballs for 4-5 minutes longer (at 400F), until they're cooked through (165 degrees). Serve them hot or warm, with sauce on the side.