Mediterranean Farro & Meatball Bowls

These are truly one of my favorite things to eat. The farro can be made ahead of time and stored in the fridge for meal prep or until you want to make these. The meatballs are all purpose! You can make a batch and freeze what you don’t need now to cook at a later time. They’re all purpose in the sense that they are seasoned with basic flavors that can go really any direction you please— from Mediterranean to Italian.

NOTE: This recipe is in 3 parts and separate printable cards.

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Mediterranean Farro & Meatball Bowls

Yield: 4

Ingredients

• 2 cups farro, cooked to package instructions
• 5-6 uncooked meatballs per person (see recipe below)
• 1 cup cucumber, diced
• 1/2 cup pickled onion, chopped (see recipe below)
• 1 cup cherry tomatoes, diced
• 1-2 tablespoons pickled onion juice
• 1 cup pita chips, crushed
• 2 cups mixed greens
• 1 cup feta cheese, crumbled
• 1 cup store bought or homemade, tzatziki
• 1/2 cup harissa, mild or hot (optional)

Instructions

1. Cook farro to packaged instructions. There are different types of farro and any will work, but follow the instructions for each particular kind!
2. Heat oven to 400.
3. In a medium bow, stir the cucumber, diced tomatoes, pickled onion and juice to a bowl. Season with salt and pepper. Let sit in fridge for 20-30 minutes.
4. Cook meatballs in pre-heated oven for 15 minutes, until browned and somewhat crisp, flipping halfway through. Remove from oven and rest on a paper towel lined plate. If cooking from frozen, cook 20-25 minutes.
5. To assemble bowls, line bottom of a wide brimmed bowl with the farro. Top with the cucumber and tomato mixture, mix greens, feta, and pita chips. Finish with harissa, if using. Enjoy!

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All Purpose Meatballs

Ingredients

• 1 lb ground chuck
• 1 cup fresh breadcrumbs
• 2 cloves garlic, minced
• 1 egg, beaten
• 1 small onion, diced
• ½ teaspoon salt
• ½ teaspoon ground black pepper

Instructions

1. Heat oven to 400.
2. Combine ground chuck, bread crumbs, egg, garlic, onion salt and pepper in a bowl. Roll into golf ball sized meatballs and place on greased foil lined cookie sheet. Cook in pre-heated oven for 15 minutes, flipping halfway through. Remove from oven and rest on a paper towel lined plate.
3. If freezing, place rolled meatballs on a parchment lined plate or cookie sheet. Freeze meatballs 30 minutes to 1 hour, until frozen. Remove from freezer and pack uncooked meatballs in airtight container. Bake in oven 20-25 minutes.

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Quick Pickled Onions

Ingredients

• 1 large red onion, cut in half and sliced thin
• 1 teaspoon sugar
• 2 teaspoons salt
• 1/4 cup white vinegar
• 1/2 cup or more, water

Instructions

1. In a mason jar, combine sugar, salt, and vinegar. Microwave mixture for 30-45 seconds, or until the sugar and salt stir to dissolve.
2. In same jar or bowl, add in the red onions. Fill water to the top of the jar with onions.
3. Let sit in fridge for at least an hour.