Heat Olive Oil (to taste) in a small saute pan over medium heat. Saute White Onion (1/2 cup) until soft and translucent, about 2-3 minutes. Add the Garlic (1 clove) and saute until fragrant, about 45 seconds. Remove from the heat and allow to cool.
In a large bowl add the Ground Lamb (1 pound), Ground Cumin (1 teaspoon), Ground Coriander (1 teaspoon), Dried Basil (1/2 teaspoon), Dried Oregano (1/2 teaspoon), Ground Cinnamon (1/4 teaspoon), Sea Salt (1/2 teaspoon), Ground Black Pepper (1/4 teaspoon), Crushed Red Pepper Flakes (1/4 teaspoon), Fresh Dill (1 tablespoon), Egg (1), Breadcrumbs (1/3 cup), and cooled onion/garlic mixture.
Mix until well combined, then gently fold in the Crumbled Feta Cheese (4 ounce).
Roll into 1 1/2 ounce meatballs. This yields 14 meatballs.
To cook the meatballs, add 3-counts of Olive Oil (to taste) to a large skillet (cast-iron works great). Heat to medium high heat. Add the meatballs and cook 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.
Heat the Olive Oil (1 tablespoon) and Butter (1 tablespoon) in a small sauce pan over medium-high heat.
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.
Add the Low-Sodium Chicken Broth (2 cup) 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.
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.
To serve, arrange the farro on a large serving platter. Cover with the meatballs and some fresh Fresh Mint (to taste) (optional). Enjoy!