Cooking Instructions
1.
Heat
Olive Oil (as needed)
in a small sauté pan over medium heat. Sauté
White Onions (1/2 cup)
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.
2.
In a large bowl add the
Ground Lamb (1 lb)
,
Ground Cumin (1 tsp)
,
Ground Coriander (1 tsp)
,
Dried Basil (1/2 tsp)
,
Dried Oregano (1/2 tsp)
,
Simply Organic Cinnamon, Ground (1/4 tsp)
,
Sea Salt (1/2 tsp)
,
Ground Black Pepper (1/4 tsp)
,
Crushed Red Pepper Flakes (1/4 tsp)
,
Fresh Dill (1 Tbsp)
,
Eggland's Best Classic Egg (1)
,
Breadcrumbs (1/3 cup)
, and cooled onion/garlic mixture.
3.
Mix until well combined, then gently fold in the
Crumbled Feta Cheese (3/4 cup)
.
4.
Roll into 1 1/2 ounce meatballs. This yields 14 meatballs.
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.
6.
Heat the
Olive Oil (1 Tbsp)
and
Butter (1 Tbsp)
in a small sauce pan over medium-high heat.
7.
Once the butter has melted, saute the
White Onions (1/2 cup)
until soft and translucent, about 2-3 minutes. Add the
Garlic (1 clove)
and cook until fragrant, about 45 seconds.
8.
Add the
Low-Sodium Chicken Broth (2 cups)
and bring to a vigorous boil. Stir in the
Farro (1 cup)
reduce to a simmer, and cover. Simmer until the stock has completely evaporated and the farro is plump, about 20 minutes.
9.
Once the farro is cooked, remove from the heat and stir in the
Frozen Green Peas (1/2 cup)
. Season with
Garlic Salt (to taste)
and
Ground Black Pepper (to taste)
, tasting and adjusting as needed.
10.
To serve, arrange the farro on a large serving platter. Cover with the meatballs and some fresh
Fresh Mint (to taste)
(optional). Enjoy!