Heat 2 tablespoons of oil over medium heat in a cast iron or regular skillet.
Saute onion until soft, then add the zucchini, carrots and bell pepper. Cook about 1 minute before putting in the ground turkey.
Saute until the turkey is cooked through, then toss in the barley and garlic. Continue cooking until the garlic is fragrant, about 1 minute, and then remove from the heat.
Lightly beat the egg in a large bowl. Pour in the turkey/barley mixture, basil and season with salt and pepper. Stir together until well mixed and then form into meatballs by taking about 1 tablespoon of mix and rolling in the palm of the hand until you form a meatball. Set aside on a pan or a dish and continue until done.
For cooking: cook in a lightly-coated, oiled skillet over medium heat, turning occassionally to brown all sides, until done.
Or, place meatballs on a baking sheet and bake at 350 F until browned and cooked through.
Serve as is, with sauce, or add to other dishes.
Meatballs can be cooked and frozen for later use.
To freeze: Place meatballs on a parchment covered baking pan and place in the freezer for at least an hour or until frozen through. Then place in a freezer bag for storage.