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 - ShopRite 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

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$5.99$0.50 each

1 lb 93% lean ground turkey

Butterball All Natural Lean Ground Turkey, 16 oz

Add Butterball All Natural Lean Ground Turkey, 16 oz to Favorites.Add Butterball All Natural Lean Ground Turkey, 16 oz to Favorites.

$4.99$0.31/oz

1 medium carrot, finely chopped

Carrots, 1 Bunch, 1 each

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$2.99

1/2 small white onion, finely chopped

White Onion, 1 ct

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$1.21 avg/ea$1.49/lb

1/4 cup whole wheat panko breadcrumbs

Kikkoman Panko Japanese Style Bread Crumbs, 8 oz

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$2.19$0.27/oz

1/2 tsp garlic powder

Badia Garlic Powder, 10.5 oz

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$6.29$0.60/oz

1 cup low sodium marinara pasta sauce

Victoria Low Sodium Marinara Sauce, 24 oz

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$6.99$0.29/oz

1/4 cup golden raisins

Bowl & Basket California Golden Raisins, 15 oz

On Sale!

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$3.99 was $4.59$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

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$5.99$0.35/oz

1 package (8.5 ounces) microwaveable organic barley & lentils

Bowl & Basket Beef Barley Soup with Lean Beef, 20 oz

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$4.99$0.25/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.