Simply Sophisticated Cooking | Turkey and Barley Meatballs with Shishito Peppers, Cheesy Polenta and Sriracha SauceAfter my recent article, My Family is on a Budget, But I Still Buy Organic Meat. Here’s How. , featured on the PennyHoarder.com, I decided it was time to show you how I do it. The next couple of articles will feature recipes showing you how I’m able to stretch my grocery budget and feed my family healthier.

Today’s recipe is Turkey and Barley Meatballs loaded with veggies, served over a cheesy polenta, charred shishito peppers, wilted bitter greens and a creamy sriracha sauce. The inspiration for this dish came from Salt Pepper Skillet’s Blistered Shishito Peppers + Sausage and a Creamy Sriracha Sauce.

The Turkey and Barley Meatballs only uses 1/2 pound of organic ground dark meat turkey that I purchased for $3.99 a pound. The rest of the meatballs are made up of barley, shredded zucchini and carrots, chopped onions and yellow bell peppers with some fresh basil.

Simply Sophisticated Cooking | Turkey and Barley MeatballsFor those who want a vegan dish, leave out the turkey in the meatballs and use more barley, farro or tofu. And of course, leave the cheese out of the creamy polenta and switch out the animal milk for your favorite plant based one. I used almond milk throughout the recipe.

For such a visually amazing and tasting dish, it’s relatively inexpensive and easy to make.  I figured it ran about $9.57 to make 12 servings with two meatballs each for a total of $0.79 per serving. Woot! Loving it even more now that I did the math. And believe me, this Turkey and Barley Meatballs with Shishito Peppers, Cheesy Polenta and Sriracha Sauce dish is loaded with fantastic delight your taste bud flavors.

Simply Sophisticated Cooking | Creamy Cheese PolentaNot only is this recipe good for the main course, but it will also make awesome appetizers for a get-together. Or serve as a tapa. I absolutely adore little plates!

Hubby LOVES these Turkey and Barley Meatballs loaded with veggies, served over a cheesy polenta, charred shishito peppers, wilted bitter greens and a creamy sriracha sauce and has already reminded me that it’s time to make them again. Looking forward to sharing them with friends very soon.

Print Recipe
Turkey and Barley Meatballs Yum
Delicious turkey and barley meatballs loaded with flavor and lots of fresh vegetables, including zucchini, carrots and bell pepper.
Simply Sophisticated Cooking | Turkey and Barley Meatballs
Prep Time 15 minutes
Cook Time 30 minutes
Servings
24 meatballs
Ingredients
Prep Time 15 minutes
Cook Time 30 minutes
Servings
24 meatballs
Ingredients
Simply Sophisticated Cooking | Turkey and Barley Meatballs
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.

Share this Recipe
Print Recipe
Creamy Cheese Polenta Yum
An easy to make creamy polenta loaded with cheese.
Simply Sophisticated Cooking | Creamy Cheese Polenta
Prep Time 2 minutes
Cook Time 45 minutes
Servings
4 1/2 cup servings
Ingredients
Prep Time 2 minutes
Cook Time 45 minutes
Servings
4 1/2 cup servings
Ingredients
Simply Sophisticated Cooking | Creamy Cheese Polenta
Instructions
  1. Add water and 1/2 cup of milk to a medium-size pot. You will need a pot with a lid for this recipe.
  2. Bring liquids to a boil over high heat. Whisk in the polenta, turn the heat down to low and cover with a lid.
  3. Continue to cook, stirring occassionally to keep from sticking, until polenta is done, about 40 to 45 minutes unless you are using the quick-cooking variety.
  4. Remove polenta from the heat and stir in cheese. Stir in a little more milk if needed. Season with salt and pepper.
  5. Serve immediately.
Recipe Notes

Share this Recipe
Print Recipe
Turkey and Barley Meatballs served with Shishito Peppers, Sriracha Sauce, Bitter Greens and Polenta Yum
Impress the family with easy to make Turkey and Barley Meatballs served with Creamy Cheese Polenta, Charred Shishito Peppers, Wilted Bitter Greens and topped with Spicy Sriracha Sauce.
Simply Sophisticated Cooking | Creamy Cheese Polenta
Prep Time 25 minutes
Cook Time 45 minutes
Servings
12 servings
Ingredients
Creamy Sriracha Sauce
Assembly: Turkey and Barley Meatballs served with Shishito Peppers, Sriracha Sauce, Bitter Greens and Polenta
Prep Time 25 minutes
Cook Time 45 minutes
Servings
12 servings
Ingredients
Creamy Sriracha Sauce
Assembly: Turkey and Barley Meatballs served with Shishito Peppers, Sriracha Sauce, Bitter Greens and Polenta
Simply Sophisticated Cooking | Creamy Cheese Polenta
Instructions
Creamy Sriracha Sauce
  1. Heat sunflower oil in a small skillet or pot.
  2. Add onions and cook until soft before adding the flour. Cook and stir flour in the oil for about 2 minutes.
  3. Slowly begin to add milk, stirring constantly to prevent clumping. After adding reaching desired thickness, stir in the mayo and sriracha.
  4. Season with salt and pepper and set aside for topping your meatballs or the dish of your choosing.
Charred Shishito Peppers
  1. Heat a cast iron skillet to high or use the broiler. Toss peppers in oil.
  2. Put peppers in hot skillet or under broiler in oven. Cook until skin is blistered and blackening.
  3. Remove from heat, toss in lime juice and season with salt and pepper.
Assembly: Turkey and Barley Meatballs served with Shishito Peppers, Sriracha Sauce, Bitter Greens and Polenta
  1. Slice about 10 to 12 of the shistito peppers into rings, leaving the rest whole.
  2. To assemble your dish: Make sure you have all ingredients ready and cooked.
  3. Using bowls: add about 1/4 to 1/2 cup of polenta into the bowl of a bowl.
  4. Top with a small amount of the wilted greens, topped with two meatballs.
  5. Sprinkle with some of the shistito pepper rings and drizzle with sriracha sauce.
  6. Top with a whole shistito pepper and sprinkle on some of the sliced basil.
  7. Serve and enjoy.
Share this Recipe

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. These links and other affiliate links like them do not cost you any extra when shopping but they do help us fund the creation of this site and publications. 

Leave a Reply

Your email address will not be published. Required fields are marked *