Cooking Instructions
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Step 1
Heat
Olive Oil (as needed)
in a small sauté pan over medium heat. Sauté
White Onions (80 g)
until soft and translucent, about 2-3 minutes. Add the
Garlic (1 clove)
and sauté until fragrant, about 45 seconds. Remove from the heat and allow to cool.
Step 2
In a large bowl add the
Ground Lamb (455 g)
,
Ground Cumin (2 g)
,
Ground Coriander (as needed)
,
Dried Basil (as needed)
,
Dried Oregano (as needed)
,
Ground Cinnamon (as needed)
,
Sea Salt (3 g)
,
Ground Black Pepper (as needed)
,
Crushed Red Pepper Flakes (as needed)
,
Fresh Dill (as needed)
,
Egg (1)
,
Breadcrumbs (15 g)
, and cooled onion/garlic mixture.
Step 3
Mix until well combined, then gently fold in the
Crumbled Feta Cheese (115 g)
.
Step 4
Roll into 1 1/2 ounce meatballs. This yields 14 meatballs.
Step 5
To cook the meatballs, add 3-counts of
Olive Oil (as needed)
to a large skillet (cast-iron works great). Heat to medium-high heat. Add the meatballs and cook for 3-4 minutes on each side until crisp and brown. If you like your lamb more medium-rare, 2-3 minutes will do. Keep warm.
Step 6
Heat the
Olive Oil (15 mL)
and
Butter (15 g)
in a small sauce pan over medium-high heat.
Step 7
Once the butter has melted, saute the
White Onions (80 g)
until soft and translucent, about 2-3 minutes. Add the
Garlic (1 clove)
and cook until fragrant, about 45 seconds.
Step 8
Add the
Low-Sodium Chicken Broth (480 mL)
and bring to a vigorous boil. Stir in the
Farro (190 g)
reduce to a simmer, and cover. Simmer until the stock has completely evaporated and the farro is plump, about 20 minutes.
Step 9
Once the farro is cooked, remove from the heat and stir in the
Frozen Green Peas (55 g)
. Season with
Garlic Salt (to taste)
and
Ground Black Pepper (to taste)
, tasting and adjusting as needed.
Step 10
To serve, arrange the farro on a large serving platter. Cover with the meatballs and some fresh
Fresh Mint (to taste)
(optional). Enjoy!
