Barley Salad with Turkey Meatballs

American, Autumn, Cooking Methods, Course, Cuisine, Dinner, Health and Diet, Lunch, Main Dish, Meals, Mediterranean, One-Pot Meals, Recipes, Salad, Salad, Season, Spring, Stovetop, Summer, Type of Dish, Winter
  • By Sarah Koszyk, MA, RDN on
  • September 4th, 2013

Barley Salad with Turkey Meatballs
Prep time
Cook time
Total time
Barley is loaded with fiber which can help lower cholesterol and prevent heart disease and diabetes. This whole grain also fills you up with pure satisfaction. Use the pre-made meatballs to save time. The turkey meatballs from Trader Joe’s are my favorite. Delicious, low in fat, and hearty. This recipe is great for lunches and can be used for dinner, too!
Recipe type: Salad; Lunch Ideas; Dinner Entree
Cuisine: American
Serves: 4
  • 8 frozen turkey meatballs from Trader Joe’s
  • 1 cup dried barley
  • 1 cup water
  • 1 cup chicken or vegetable broth
  • 1 English cucumber, peeled
  • 1 small red onion, chopped
  • ¾ cup roasted red peppers, sliced (from a jar)
  • 4 oz fat free feta cheese, crumbled
  • ¼ cup fresh Italian flat-leaf parsley, chopped
  • ¼ cup fresh basil, chopped
  • ¼ cup balsamic vinegar
  • Salt & Pepper to taste
  1. Bring broth and water to a boil over medium-high heat. Add barley and simmer on medium heat for 30-35 minutes.
  2. Chop onion and soak in vinegar to reduce pungency of onion.
  3. Place meatball in a small pot with ¼ inch of water, steaming meatballs for about 4 minutes or until heated through.
  4. Chop all veggies and add to a large bowl along with the feta cheese, balsamic vinegar, and spices.
  5. Add barley once it’s cooked to the veggies and enjoy while hot.
Nutrition Information
Serving size: 1 cup salad + 2 meatballs Calories: 342.4 Fat: 5.2 Saturated fat: 2.2 Carbohydrates: 47.7 Sugar: 7.3 Sodium: 663.9 Fiber: 11.0 Protein: 25.5 Cholesterol: 30.0


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