Barley Bowl with Beef Meatballs, Roasted Beets, and Horseradish Cream

Ingredients

• •1 cup pearl barley
• •1 lb ground beef
• •1/2 cup panko breadcrumbs
• •1 egg
• •2 cloves garlic, minced
• •1 lb fresh beets, peeled and cubed
• •2 tablespoons olive oil
• •1/2 cup sour cream
• •3 tablespoons prepared horseradish
• •1 teaspoon Dijon mustard
• •1 teaspoon salt
• •1/2 teaspoon black pepper

Directions

1. 1Cook pearl barley according to package directions; drain and set aside.
2. 2Toss beet cubes with 1 tablespoon olive oil, salt, and pepper, then roast at 400°F for 25-30 minutes until tender.
3. 3Mix ground beef, breadcrumbs, egg, garlic, salt, and pepper in a bowl, then form into 12-16 meatballs.
4. 4Heat remaining olive oil in a large skillet over medium-high heat and cook meatballs for 10-12 minutes until browned and cooked through.
5. 5Whisk together sour cream, horseradish, and Dijon mustard in a small bowl to make the horseradish cream.
6. 6Divide cooked barley among bowls, top with meatballs and roasted beets, and drizzle generously with horseradish cream before serving.

💡 Horseradish cream tastes sharper after resting. Mix it before assembling the barley bowl, then adjust only after the heat has mellowed into the dairy.

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