5 ingredient Mini Pork Meatballs with Farro, an easy dinner made with simple ingredients: ground meat, faro, chicken stock, seasonings, and herbs!

Friends, here’s an easy dinner tonight! Serve your family these mini pork meatballs with farro (or use whatever rice is stocked in your pantry). Or, if you’re looking for a vegetarian meal to make with farro, try this Black Bean Farro with Avocado recipe!

Mini Pork Meatballs with Farro

These days, we’re loving “easy” recipes, like Mini Pork Meatballs with Farro. Aren’t you?

Meatballs with crispy sauteed veggies

We served this with crispy sautéed mushrooms, leeks, and shallots, but the meatballs and faro are perfect by their lonesome! The pork can be subbed for any other ground meat you have on hand, but the fattier the meat, the better the flavor, so keep that in mind.

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Additionally, if you don’t have the herbs, use dried ones! Also it’s optional to add frozen spinach to incorporate some greens.

Extra flavor can be added by lemon and sour cream, but they are not must-haves.

Also, what is farro?!

Farro is a grain made up of wheat species, sold dried, and prepared by cooking in water until soft. You can cook it in a multi cooker!

BUY THIS Instant Pot Duo 7-in-1 [Electric Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Saute, Yogurt Maker, and Warmer], 6 Quart, size: HERE [affiliate link].

Eat farro plain or as an ingredient in salads, soups, and other dishes–just like you would with brown rice.

Here’s a great recipe, How to Cook Farro.

Is Farro a carb?

Yes, farro is an excellent source of protein and fiber, with many nutrients, like magnesium, zinc and some B vitamins. It’s a healthier alternative to white rice or other refined grains!

Use any kind of rice in place of farro, but it’s delicious!

We buy it at Trader Joe’s!

I am grateful for …

I am so grateful for my family, for the many opportunities during this historic time we’ve had to get to know each other better and eat together and just talk! My kids are all in their 20’s so with two of them with us currently (we miss the 3rd!), it’s been a rich family time. [I found this card at Trader Joe’s.]

We’re also thankful for safety, health, wellness and the beauty of the outdoors (spring is the best, isn’t it?) And most essential … prayer and filling our minds with spiritual truths.

What are you grateful for today?

Ingredients for pork meatballs

  • Ground pork
  • Flour
  • Farro
  • Chicken stock
  • Smoked paprika
  • Fresh dill
  • Chopped chives
  • Lemon juice
  • Salt and pepper to season

How to serve pork meatballs

Serve with sautéed veggies, sour cream, fresh dill, a crack of pepper, and lemon juice!

Here are a few other recipes I have posted on my blog with farro:

Pear Farro Blender Pancakes

Farro Apple Mozzarella Salad

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Mini Pork Meatballs with Farro

Extra flavor can be added with lemon and sour cream, but they are not must-haves. Serve with crispy sautéed mushrooms, leeks, and shallots, but the meatballs and farro are perfect by their lonesome! The pork can be substituted for any other ground meat you have one hand, but the fattier the meat, the better the flavor, so keep that in mind. If you don’t have the herbs, use dried ones! You can also add frozen spinach to incorporate some greens.
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Yield: 4
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Ingredients
 

  • 1 lb ground pork, portioned into about 26 mini meatballs (about 1 Tbsp each)
  • 2-3 Tbsp flour for dusting meatballs
  • Olive oil, a drizzle
  • 1 cup farro
  • 4 cups chicken stock
  • 1 tsp smoked paprika
  • 1 package of fresh dill
  • 1/2 cup chopped chives
  • Lemon juice
  • Salt and pepper to season

Instructions
 

  • To prepare meatballs, portion out into 1-2 Tbsp balls. On a large baking sheet, evenly spread 3-4 Tbsp of flour and a sprinkle of salt and pepper. Add in the meatballs, and roll gently in the flour by making a circular or back and forth motion with the pan; the goal is to evenly roll the meatballs in the flour. Set aside.
  • Add a drizzle of oil to a large skillet and heat over medium-high. Add in the meatballs and brown, gently turning after a few minutes—you do not need to cook them through, and you may need to do this in two batches. When meatballs are browned, set aside; make sure to keep the fats from the pan.
  • In a large pot or skillet, add the farro and stir; toast until lightly fragrant, then add the chicken or vegetable stock, paprika and salt and pepper to taste. Bring to a simmer for about 10 minutes, then gently add the meatballs (along with the fat from the pan). Stir gently and continue to simmer for an additional 15 minutes, or until the farro is tender and el dente—salt and pepper to taste. When fat and meatballs are cooked, add the chopped chives.
  • Serve with sautéed veggies, sour cream, fresh dill, a crack of pepper, and lemon juice!
Cuisine: American
Course: Main Course
Author: Sandy / Reluctant Entertainer
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