Turkey and Barley Meatballs
Delicious turkey and barley meatballs loaded with flavor and lots of fresh vegetables, including zucchini, carrots and bell pepper.
Ingredients
- ½ pound ground dark meat turkey
- 1 cup cooked barley
- ½ medium-size zucchini shredded
- 1 large carrot shredded
- ½ cup yellow bell pepper finely chopped
- ½ large sweet onion finely chopped
- 2 cloves garlic minced
- ½ cup fresh basil finely chopped
- 1 large egg
- Salt and pepper to taste
- 2 Tbsp sunflower or olive oil + more for frying
Instructions
- 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.
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.
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