Moroccan Turkey Meatballs with Barley and Lentils
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.
- 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
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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
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.