step 1
Heat Olive Oil (as needed) in a small sauté pan over medium heat. Sauté White Onion (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.
step 2
In a large bowl add the Ground Lamb (1 lb), Simply Organic Cumin Seed, Ground (1 tsp), Simply Organic Coriander Seed, Ground (1 tsp), Dried Basil (1/2 tsp), Dried Oregano (1/2 tsp), Simply Organic Cinnamon, Ground (1/4 tsp), Sea Salt (1/2 tsp), Simply Organic Black Pepper, Medium Grind (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.
step 3
Mix until well combined, then gently fold in the Crumbled Feta Cheese (3/4 cup).
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 (1 Tbsp) and Butter (1 Tbsp) in a small sauce pan over medium-high heat.
step 7
Once the butter has melted, saute the White Onion (1/2 cup) 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 (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.
step 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 Simply Organic Black Pepper, Medium Grind (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!
