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Herbed Turkey Meatballs with Dill Barley and Mushrooms

Tender baked turkey meatballs over herbed barley, with buttery mushrooms and sweet peas, finished with a cool yogurt drizzle.

Fits Heart health, PCOS, Anti-inflammatory and 7 more diets

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Herbed Turkey Meatballs with Dill Barley and Mushrooms
45 mintotal
2servings
12ingredients

Ingredients

  • 400 g lean ground turkey
  • ¾ cup pearl barley
  • 250 g cremini mushrooms, sliced
  • 1 cup frozen green peas
  • 3 scallions, sliced, green and white parts kept separate
  • 2 cloves garlic, minced
  • 1 egg
  • ½ cup low-fat plain yogurt
  • 2 tbsp fresh dill, chopped
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp olive oil
  • 1.5 cups gluten-free low-sodium chicken stock

Method

  1. Simmer the barley in the stock until tender.30 min timer
  2. Mix turkey, egg, white scallion parts, half the garlic and parsley; form meatballs.
  3. Brown the meatballs in olive oil in a wide skillet.
  4. Add mushrooms and remaining garlic; cook until the mushrooms release their juices.5 min timer
  5. Cover and bake at 375°F until the meatballs are cooked to 165°F.12 min timer
  6. Stir peas into the barley until warm; fold in dill and the green scallion tops.2 min timer

Why it works

  • High cholesterol: Lean turkey and olive oil over barley with peas, mushrooms and herbs instead of butter or cream.
  • No pork: Ground turkey takes the meatball role here; there is no pork anywhere in the dish.
  • No spicy food: All the flavour comes from fresh herbs, garlic and scallions, with gentle warmth from the oven.

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This recipe also fits: PCOS recipes, Anti-inflammatory recipes, Pregnancy recipes, Toddlers recipes, Diabetes recipes, High blood pressure recipes, Crohn’s and colitis recipes, High cholesterol recipes, Low-GI recipes, Sheet pan recipes, One pan recipes.