Lamb Meatball Farro Bowl
Ingredients
- 1 lb Ground lamb
- 1 Large egg
- ¼ cup Chopped parsley + 1 tbsp for garnish
- ¼ Small white onion grated or finely minced
- 2 cloves Garlic grated
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- ½ tsp Kosher salt
- ¼ tsp Black pepper
- 1 cup Farro
Yogurt Sauce
- 1 cup Labneh or full fat greek yogurt
- 1 clove Garlic grated
- ½ tsp Aleppo pepper or smoked paprika
- Parsely for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine ground lamb, egg, plain breadcrumbs, parsley, grated onion, 2 cloves grated garlic, ground cumin, ground coriander, salt, and black pepper. Mix the ingredients together until well combined. Form the meat mixture into approximately 24 small meatballs, about 1 inch in diameter.
- Heat 2 tbsp olive oil in a large, oven-safe skillet over medium heat. Add the meatballs to the skillet, cooking them for about 3-4 minutes per side, until they're browned on the outside but not fully cooked through. You may need to work in batches to avoid overcrowding the skillet. Transfer the skillet to the oven and bake the meatballs for 10-12 minutes or until they're fully cooked.
- While the meatballs are baking, prepare the farro and labneh. In a small pot, add 1 cup of farro to boiling water. Cook according to package instructions, drain, and sprinkle with salt.
- In a small bowl, mix 1 cup labneh or Greek yogurt with 1 grated garlic clove and ½ teaspoon aleppo pepper and a pinch of salt.
- To serve, spread the labneh on the side of a serving plate or shallow bowl. Add 1/4 of the cooked farro to each bowl, then top with about 5 or 6 meatballs. Sprinkle aleppo pepper over the top as a garnish. Optionally garnish with chopped fresh mint, chopped fresh parsley, and lemon wedges.
