Recipe: Turkey Meatballs with Spent Grain - Brooklyn Brew Shop

Turkey Meatballs with Spent Grain

Updated on July 01, 2016

Recipe: Turkey Meatballs with Spent Grain

On pasta, in a sandwich, slathered in sauce, or by themselves as a late night snack from the fridge, turkey meatballs are some of the most versatile and flavorful ways to satisfy your craving for a healthy, and protein-packed meal.

Leftover grain from brewing helps make these meatballs the perfect hearty pairing for a tall glass of beer no matter how you enjoy them.



  • 1 lb ground lean turkey
  • 2 eggs
  • 1/4 c. spent barley, wet
  • 1/2 c. minced white or yellow onion
  • 1 tablespoon Worcestershire sauce
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/4 c. milk
  • 1 piece of sandwich bread, toasted dry


  1. In a medium sized bowl mix turkey, eggs, barley, onion, Worcestershire, salt, and pepper with large spoon just until well combined.
  2. Mix milk into turkey mixture.
  3. Tear up and crumble toasted bread into pea-sized chunks and add them to the bowl. (Or, if you're feeling fancy, grind the toast in a food processor or blender.) Gently combine.
  4. Heat a heavy skillet (such as cast-iron) with oil to medium heat. Using a spoon or your hands, make meatballs sized to your choice and set them in the skillet. Cook for three minutes and roll meatballs over. Cook another three minutes. Repeat process until meatballs are evenly browned. Cut into one to check for doneness; there should be no pink color remaining.