Turkey and Barley Meatballs
Delicious turkey and barley meatballs loaded with flavor and lots of fresh vegetables, including zucchini, carrots and bell pepper.
Servings Prep Time
24meatballs 15minutes
Cook Time
30minutes
Servings Prep Time
24meatballs 15minutes
Cook Time
30minutes
Ingredients
Instructions
  1. Heat 2 tablespoons of oil over medium heat in a cast iron or regular skillet.
  2. Saute onion until soft, then add the zucchini, carrots and bell pepper. Cook about 1 minute before putting in the ground turkey.
  3. 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.
  4. 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.
  5. 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.
  6. Serve as is, with sauce, or add to other dishes.
Recipe Notes

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.