Turkey Meatball and Barley Bowl

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Mash bread and milk into paste in med bowl, using a fork. Break turkey into pieces over bread mixture and add 2 Tbsp cilantro, ¾ tsp cumin, ¾ tsp paprika, ¼ tsp salt, and ¼ tsp pepper. Knead with hands until well combined. Divide into 18 meatballs, about ½ Tbsp each.

Step 2

Heat 1 tsp oil in 12-inch nonstick skillet over med heat until shimmering. Add meatballs and cook until well browned and tender, 5-7 min. Transfer meatballs to plate and cover with foil to keep warm until serving.

Step 3

Halve carrots crosswise, then halve or quarter lengthwise. Heat 1 Tbsp oil in now-empty skillet over med heat. Add carrots, ¼ tsp cumin, and ¼ tsp kosher salt and cook until just tender and lightly charred, 5-7 min. Stir in snow peas and cook until crisp-tender, 2-4 min.

Step 4

Whisk together 1 Tbsp oil, 2 Tbsp cilantro, lemon zest, and lemon juice in lg bowl. Add barley, toss to coat, and season to taste. Divide among bowls and top with meatballs, yogurt, and veggies.