One-Pot Turkey Meatballs in Mushroom Sauce with Pearl Barley - photo 1
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One-Pot Turkey Meatballs in Mushroom Sauce with Pearl Barley

Pikantne Main Dishes Lunches Dishes for Special Occasions 90 min Medium 9 wyświetleń ~53.03 PLN - (0)
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Description

Here is the essence of homey, comforting food – juicy turkey meatballs baked in a velvety, creamy mushroom sauce with nutritious pearl barley and sweet root vegetables. This dish practically cooks itself in one pot, filling the kitchen with an incredible aroma. Inspired by the idea of simplicity and full flavor, it combines the tenderness of turkey meat, the earthy notes of mushrooms and optionally porcini, the sweetness of carrots and parsnips, and the distinctive, slightly nutty pearl barley that wonderfully absorbs the flavor of the sauce. The dish is not only hearty and warming but also looks beautiful on the table, with green accents of fresh dill. Perfect for a family dinner on a chilly day, an elegant stress-free dinner, or simply when you crave something truly delicious and nourishing straight from the oven.

Ingredients (19)

Servings:
4
  • Ground turkey 500 g
  • Onion 1.7 szt.
  • Garlic 5 ząbków
  • Egg 1 szt.
  • Breadcrumbs 40 g
  • barley groats 200 g
  • Mushrooms 400 g
  • Carrot 2.5 szt.
  • Parsnip 150 g
  • Bulion warzywny lub drobiowy 700 ml
  • 30% cream 200 ml
  • Dark soy sauce 2 łyżki
  • Fresh dill 0.5 pęczek
  • Rapeseed oil 30 g
  • 🌿 Przyprawy
  • Dried marjoram 1 łyżeczka
  • Salt 6 g
  • Pieprz czarny świeżo mielony 2 szczypty
  • ✨ Opcjonalne
  • Dried porcini mushrooms 10 g
  • Sour cream 18% 60 g
💰 Szacowany koszt dania: ~53.03 PLN (13.26 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of meatballs

1

Start by preparing the meatball mixture. Peel one small onion (about 100g) and grate it on the finest grater or chop it very finely. Peel two cloves of garlic and press them through a garlic press or chop them very finely as well. In a large bowl, combine the ground turkey, grated onion, garlic, one egg, 4 tablespoons of breadcrumbs, one teaspoon of dried marjoram, half a teaspoon of salt, and two pinches of freshly ground pepper.

Ingredients: Ground turkey, Onion, Garlic, Egg, Breadcrumbs, Dried marjoram, Salt, Pieprz czarny świeżo mielony
Use a large bowl to easily combine the ingredients. Grating the onion instead of chopping it will ensure its flavor is evenly distributed in the meat mixture and there won't be any noticeable large pieces.
2

Now comes the most important moment – kneading the mixture. With clean hands, thoroughly mix all the ingredients in a bowl until the mixture is uniform and compact. Do not knead it for too long; 2-3 minutes is enough, otherwise the meatballs may become tough. Next, wet your hands with cold water (this will prevent the meat from sticking) and form equal balls the size of a walnut from the mixture. You should get about 16-20 meatballs. Place them on a cutting board or a large plate.

A common mistake is over-kneading the meat mixture. Just combine the ingredients. Shaping the meatballs to the same size will ensure that they all bake at the same time.
3

In a large, deep ovenproof dish that can be used on the stovetop (e.g., a cast iron pot), or in a large skillet, heat 2 tablespoons of rapeseed oil over medium heat. When the oil is hot, carefully add the meatballs in batches, making sure they are not too crowded. Brown them on all sides until golden, about 5-6 minutes per batch. They do not need to be cooked through. The goal is to create a delicious, browned crust. Transfer the fried meatballs to a plate and set aside.

Ingredients: Rapeseed oil
Use a dish in which you will bake the entire meal to save on washing up. Frying in batches is key – if you throw all the meatballs in at once, the oil temperature will drop and they will start to stew instead of fry.

Preparing the base of the dish

4

Prepare the vegetables. Peel the remaining onion (larger, about 150g) and chop it into small cubes. Peel the remaining 3 cloves of garlic and slice them. Clean the mushrooms with a damp cloth and cut them into thicker slices (about 0.5 cm). Peel the carrots and parsnip and cut them into half-moons or cubes with a side of about 1 cm. If you are using dried porcini mushrooms, pour 100 ml of boiling water over them now and let them sit for 10 minutes.

Ingredients: Onion, Garlic, Mushrooms, Carrot, Parsnip, Dried porcini mushrooms
Do not wash mushrooms under running water, as they absorb it like a sponge and become watery. It is better to wipe them with a paper towel or a special brush.
5

In the same pan where the meatballs were fried, add the diced onion. Sauté over medium heat for 4-5 minutes until translucent, stirring occasionally and scraping up the tasty bits from the bottom left from frying the meat. Add the chopped garlic and sauté for another minute until fragrant. Then add the chopped mushrooms and increase the heat. Cook until the mushrooms release their water, which will then evaporate, and the mushrooms begin to brown (this will take about 8-10 minutes). Finally, add the carrot and parsnip, and sauté for another 3-4 minutes.

Use a wooden spoon to scrape all the browned bits from the bottom of the pan – this is called 'fond', which is a treasure trove of flavor. Do not add salt to the mushrooms at the beginning of frying, as they will release even more water and will steam instead.

Assembly and Baking

6

Pour the pearl barley into a fine sieve and rinse thoroughly under cold running water until the water runs clear. Drain well. Add the rinsed barley to the pot with the vegetables. Mix and sauté everything together for about a minute. Pour in the hot broth and 2 tablespoons of soy sauce. If you are using dried mushrooms, drain them (reserve the water!) and chop them, then add to the pot along with the soaking water. Mix everything well, season with salt and pepper to taste, and bring to a boil.

Ingredients: barley groats, Bulion warzywny lub drobiowy, Dark soy sauce, Salt, Pieprz czarny świeżo mielony
Rinsing the groats removes excess starch and any impurities, ensuring they won't stick together. The water from soaking the mushrooms is incredibly aromatic – be sure to add it to the dish, being careful of any sand at the bottom of the container.
7

When the contents of the pot start to boil, remove it from the heat. Evenly place the previously browned meatballs on top of the groats and vegetables, gently pressing them into the liquid. Cover the pot with a tight-fitting lid (or aluminum foil if you don't have a lid) and place it in the oven preheated to 180°C (fan) or 200°C (top-bottom).

Make sure the dish you are using is oven-safe. A tight cover is key for the grain to cook evenly, absorbing all the liquid and flavors.
8

Bake the dish for about 45 minutes. After this time, carefully remove the dish from the oven and take off the lid. Check the groats – they should be soft and have absorbed most of the liquid. If they are still hard or dry, add a little hot broth or water and bake for another 10-15 minutes.

Always use kitchen gloves when taking a hot dish out of the oven. Be careful of the hot steam that will escape when you remove the lid.

Finishing the dish

9

When the groats are ready, pour 200 ml of 30% cream into the dish and add chopped fresh dill (leave some for decoration). Gently mix everything, trying not to crush the meatballs. Taste the sauce and season with salt or pepper if needed.

Ingredients: 30% cream, Fresh dill
Add the cream at the very end, after removing from the oven, to avoid it curdling due to the high temperature. Stir gently to coat all the ingredients with the sauce.
10

Cover the dish again and let it sit for 5-10 minutes. This time will allow the flavors to meld, and the groats will absorb the remaining liquid, causing the whole dish to thicken slightly. Serve hot, placing it in deep plates. Garnish each portion with the remaining fresh dill. Additionally, you can serve a dollop of thick sour cream.

Ingredients: Sour cream 18%
Resting the dish after cooking is just as important as the cooking itself. It's the moment when the flavors harmonize. Don't skip this step!

Fun Fact

💡

Pearl barley, which is whole, hulled grain of barley, is one of the oldest cultivated plants in the world. It was a staple in the diet of Roman gladiators, who believed it gave them strength and endurance. They were even called 'hordearii', meaning 'barley eaters'.

Best for

Rodzinny obiad w niedzielę Sycąca kolacja w chłodny wieczór Eleganckie danie dla gości bez wielogodzinnego stania w kuchni

Tips

🍽️ Serving

The dish is complete on its own, but it tastes wonderful served with a simple salad of pickled cucumbers with onion and a bit of flaxseed oil, which will balance the richness of the sauce. A dollop of sour cream on top will add freshness and creaminess.

🥡 Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 160°C (covered to prevent drying out) for about 20 minutes, or in the microwave, adding a little water or broth to restore the creamy consistency of the sauce.

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