You are here: Home » Recipes » Chicken Meatballs on Barley Chicken Meatballs on Barley Yield 4 servings PrintEmail Ingredients Chicken Meatballs:1/2 cup plain dry breadcrumbs1 -- egg, beaten2 tablespoons milk1/2 teaspoon salt1/4 teaspoon pepper1/2 teaspoon minced garlic1 teaspoon dried tarragon, divided1 teaspoon dried basil, divided1 pound ground chicken1 tablespoon olive oil1 tablespoon butter1/2 cup white wine1 teaspoon lemon zest1/2 cup chicken broth1 tablespoon cornstarchLemon Pecan Barley:1 cup quick cooking pearl barley2 cups chicken broth1 teaspoon grated lemon zest2 tablespoons fresh lemon juice1 tablespoon butter1/2 cup coarsely chopped pecans, toasted2 -- green onions, thinly sliced, white and green parts1/4 cup fresh chopped parsley -- lemon wedges for garnish if desired. Instructions For meatballs and sauce: In a mixing bowl, combine breadcrumbs, egg, milk, salt, pepper, garlic, 1/2 teaspoon tarragon and 1/2 teaspoon basil. Add chicken and mix gently with hands just to combine. Mixture will be soft; can be refrigerated for 20-30 minutes for easier handling. Shape into meatballs about 1" in diameter. Heat olive oil and butter in a large skillet over medium high heat. Saute meatballs, turning often, until browned and cooked through. Remove to a plate. Add wine, lemon zest and remaining tarragon and basil to skillet. Bring to a boil, stirring to scrape up any browned bits in bottom of skillet. Reduce heat to simmer. Stir together chicken broth and cornstarch and add to pan. Simmer, stirring constantly, until sauce thickens. Add meatballs back into pan along with any accumulated juices on plate. Cover and keep warm. For lemon pecan barley: In a large saucepan, combine barley and chicken broth. Bring to a boil, reduce heat, and simmer 10-12 minutes until all liquid is absorbed. Remove from heat and stir in lemon juice and zest, butter, pecans and green onions. To serve, place lemon pecan barley on a large platter. Arrange meatballs around barley. Drizzle the sauce over meatballs; sprinkle chopped parsley over all. Garnish platter with lemon wedges, if desired. Serves 4.