Moroccan Turkey Meatballs with Barley and Lentils

Chef Tip: For a freezer-friendly dish, prepare recipe through step 2. Toss baked meatballs with sauce, raisins and harissa in a large bowl; transfer to a 2½-quart baking dish and cool slightly. Cover dish tightly with plastic wrap then foil, and freeze up to 2 months. To bake meatballs, preheat oven to 375°; remove plastic wrap and foil. Bake meatballs from frozen, tightly covered with foil, 1 hour or until internal temperature reaches 165°. Dietitian Tip: Cut prep time by purchasing pre-chopped carrot and onion.

Recipe - The Fresh Grocer - Corporate

Prep Time30 Minutes

Servings4

Cook Time20 Minutes

Calories393

Ingredients

1 large egg

1 lb 93% lean ground turkey

1 medium carrot, finely chopped

1/2 small white onion, finely chopped

1/4 cup whole wheat panko breadcrumbs

1/2 tsp garlic powder

1 cup low sodium marinara pasta sauce

1/4 cup golden raisins

1/4 cup mild harissa or 2 tbs chili powder and 1 tbs sriracha sauce

1 package (8.5 ounces) microwaveable organic barley & lentils

Directions

1. Preheat oven to 400°. Line rimmed baking pan with foil; spray with cooking spray. In large bowl, lightly beat egg; gently mix in turkey, carrot, onion, breadcrumbs, garlic powder and ¼ teaspoon salt until just combined. Makes about 4 cups.

2. Form turkey mixture into 1½-inch meatballs; place 1 inch apart on prepared pan. Bake meatballs 20 minutes or until internal temperature reaches 165°. Makes about 24 meatballs.

3. In medium saucepan, heat sauce, raisins and harissa to a simmer over medium heat, stirring occasionally; add meatballs and toss gently.

4. Prepare barley & lentils as label directs; serve meatball mixture over barley & lentils.

Nutritional Information

18 g Fat
4 g Saturated Fat
141 mg Cholesterol
643 mg Sodium
28 g Carbohydrates
4 g Fiber
11 g Sugars
1 g Added Sugars
31 g Protein

30 minutes

Prep Time

20 minutes

Cook Time

Servings

393

Calories

Shop Ingredients

Makes 4 servings

1 large egg

Wholesome Pantry Organic Large Brown Eggs, 12 count, 24 oz, 12 Each

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$5.99$0.50 each

1 lb 93% lean ground turkey

Butterball All Natural Lean Ground Turkey, 16 oz, 16 Ounce

On Sale! Limit 4

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$3.99 was $4.99$0.25/oz

1 medium carrot, finely chopped

Carrots, 1 Bunch, 1 each, 1 Each

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$2.99

1/2 small white onion, finely chopped

White Onion, 1 ct, 13 Ounce

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$1.86 avg/ea$2.29/lb

1/4 cup whole wheat panko breadcrumbs

Kikkoman Panko Japanese Style Bread Crumbs, 8 oz, 8 Ounce

On Sale!

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$1.59 was $2.79$0.20/oz

1/2 tsp garlic powder

Badia Garlic Powder, 10.5 oz, 10.5 Ounce

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$7.79$0.74/oz

1 cup low sodium marinara pasta sauce

Victoria Low Sodium Marinara Sauce, 24 oz, 24 Ounce

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$9.99$0.42/oz

1/4 cup golden raisins

Bowl & Basket California Golden Raisins, 15 oz, 15 Ounce

On Sale!

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$3.99 was $4.79$0.27/oz

1/4 cup mild harissa or 2 tbs chili powder and 1 tbs sriracha sauce

Huy Fong Foods Sriracha Hot Chili Sauce, 17 oz, 17 Ounce

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$6.29$0.37/oz

1 package (8.5 ounces) microwaveable organic barley & lentils

Nature's Earthly Choice Barley & Lentils Organic Blend, 8.5 oz , 8.5 Ounce

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$2.99$0.35/oz

Nutritional Information

18 g Fat
4 g Saturated Fat
141 mg Cholesterol
643 mg Sodium
28 g Carbohydrates
4 g Fiber
11 g Sugars
1 g Added Sugars
31 g Protein

Directions

2. Form turkey mixture into 1½-inch meatballs; place 1 inch apart on prepared pan. Bake meatballs 20 minutes or until internal temperature reaches 165°. Makes about 24 meatballs.

3. In medium saucepan, heat sauce, raisins and harissa to a simmer over medium heat, stirring occasionally; add meatballs and toss gently.

4. Prepare barley & lentils as label directs; serve meatball mixture over barley & lentils.