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Turkey meatball and barley tray bake
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Prep Time:
Cook Time:
60 minutes
Total Time:
60 minutes
Add lemon zest to Greek-style meatball tray bake for a zesty twist.
Ingredients:
  • 4 (about 600g) desiree potatoes, cut into 5mm-thick slices
  • 70g (1/3 cup) cooked pearl barley (see tip)
  • 500g turkey mince
  • 1 lemon, rind finely grated, juiced
  • 3 tsp Italian dried herbs
  • 40.00 ml chopped fresh oregano, plus extra, to serve
  • 100g roasted red capsicum, drained, torn
  • 1 large red onion, cut into wedges
  • 1 zucchini, sliced
  • Olive oil, to drizzle
  • Lemon wedges, to serve (optional)
Instructions:
  • Preheat your oven to 210C/190C fan forced. Grease a large non-stick baking tray. Arrange the potato slices on the tray, sprinkle with barley, season generously, and spray with oil. Bake for 15-20 minutes until the potatoes begin to soften.
  • In a bowl, mix together ground meat, lemon zest, dried herbs, and oregano. Season with salt and pepper. Shape the mixture into tablespoon-sized balls.
  • Arrange the meatballs, capsicum, onion, and zucchini over the potato mixture. Drizzle with lemon juice and oil. Bake for 25-30 minutes until meatballs are cooked and potatoes are tender. Top with extra oregano, serve with lemon wedges if desired.

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