Preheat the grill to high. Cut the pepper in half and remove the core then grill, cut-side down for 5-8 minutes until the skin is blackened and blistered. Transfer to a plate, cover with a tea towel and set aside to cool.
Meanwhile, whizz the bread in a food processor to make fine crumbs. Add the turkey mince, egg, sweetcorn, parsley and season then whizz again. Shape the mixture into 20 balls.
Heat the oil in a small pan and cook the onion for 5 minutes until softened. Add the can of tomatoes then half fill the empty can with water and pour into the pan. Bring to a simmer then carefully drop in the turkey balls.
Skin the pepper, cut into strips and add to the turkey pan. Part cover with a lid and simmer very gently for a further 20 minutes until the meatballs are cooked right through with no pink showing.
Meanwhile, cook the pasta according to the packet instructions and drain. Serve with the turkey balls and some fresh leaves.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.