Mediterranean Turkey and Rosemary Meatballs with Roasted Pepper Barley and Cucumber Yogurt Sauce

Instructions

1. 1

   1. Preheat the oven to 220°C / 425°F. Line a baking tray with parchment paper or lightly grease it with some of the olive oil.

2. 2

   2. In a large bowl, combine the ground turkey, breadcrumbs, egg, 2 chopped garlic cloves, half of the rosemary, 1/2 teaspoon dried oregano, ground cumin, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 tablespoon parsley. Mix just until combined.

3. 3

   3. Shape into 16 even meatballs and place them on the tray. Drizzle with 1 tablespoon olive oil. Bake for 14 to 16 minutes at 220°C / 425°F, or until golden and fully cooked through.

4. 4

   4. Meanwhile, heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add half of the chopped onion and cook for 3 to 4 minutes until softened. Stir in the pearled barley and cook for 1 minute, stirring.

5. 5

   5. Add the vegetable broth and 1/2 teaspoon salt, then bring to a boil. Reduce the heat, cover, and cook for 25 to 30 minutes until the barley is tender and the liquid is almost fully absorbed.

6. 6

   6. In a wide skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the rest of the onion and cook for 3 minutes. Add the cherry tomatoes, roasted red pepper, green olives, remaining rosemary, lemon zest, 1/2 teaspoon dried oregano, remaining black pepper, and red pepper flakes if using. Cook for 5 to 6 minutes, until the tomatoes soften.

7. 7

   7. Add the fresh spinach to the skillet and stir for 1 to 2 minutes until wilted. Fold in the cooked barley and mix well. Taste and adjust with salt if needed.

8. 8

   8. For the sauce, mix the Greek yogurt, grated and squeezed cucumber, remaining grated garlic clove, 2 tablespoons lemon juice, and the rest of the parsley in a bowl. Add a pinch of salt and stir until creamy.

9. 9

   9. Serve a bed of roasted pepper barley on each plate, top with 4 meatballs, and finish with spoonfuls of cucumber yogurt sauce.

10. 10

    10. If desired, let the meatballs rest for 2 minutes out of the oven before serving so they retain their juices better.