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.
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!