Farro • Meat • Basil • Thyme
Serves 3 to 4
Farro is an old-world grain, similar to oats, and can be traced back to the Fertile Crescent. It’s high in protein and fiber, and has a nice, firm texture with great nutty flavor. The first time I had farro that was braised in a Tuscan clay pot I was attending a nutrigenomics conference in Montecatini Terme—the area in Italy known for its therapeutic waters. There are certain flavors you just never forget, and this was one of them—nutty, savory, and rich.
Just five years ago, I had to source my farro from specialty shops like Dean & DeLuca or Williams-Sonoma. Now, farro is enjoying a newfound popularity, making it easier to find in most grocery stores. There are two methods for cooking farro: long-cooking and quick-cooking. Quick-cooking requires that you soak the grains overnight.
I typically use turkey for this recipe, so I keep a frozen organic variety in my freezer. Grass-fed beef or pastured lamb also would be perfect.
Serve these hearty meatballs alongside the Rigatoni with Butternut Squash and Basil or a simple salad.
wild bonus: The addition of farro—a fiber-packed ancient grain—keeps the dish from getting too meat-heavy while still being super satisfying.
1 cup Italian pearled farro
1 tablespoon unsalted butter, plus more for the baking dish
1 medium red onion, diced
¾ cup chopped fresh flat-leaf parsley
1 teaspoon dried thyme
2 teaspoons Celtic sea salt
1 pound ground turkey, beef, or lamb
1 teaspoon freshly ground black pepper
1 large egg
1 cup dry white wine
1 tablespoon extra-virgin olive oil
Chopped fresh basil or parsley, for serving
If long-cooking the farro: Rinse and drain the farro. Place it in a large pot and add enough water (or stock) to cover. Bring to a boil, reduce the heat to medium-low, and simmer for 30 minutes. Drain and let cool.
If quick-cooking: Put the farro in a large bowl and add enough water to cover. Let the farro soak in the fridge overnight. Drain, transfer the farro to a large pot, add enough water to cover, and bring to a boil. Cook for approximately 10 minutes. Drain and allow to cool.
Preheat the oven to 350°F. Butter a 9 × 13-inch baking dish.
In a large saucepan, heat the 1 tablespoon butter over medium-high heat. Add the onion and cook until softened, 4 to 6 minutes. Stir in the parsley, thyme, and ½ teaspoon of the salt and cook for 2 minutes. Remove from the heat.
Add the ground meat to the pan along with the pepper and remaining 1½ teaspoons salt and mix thoroughly. Stir in the farro. Let the mixture cool slightly, then stir in the egg.
Using your hands, form the meat mixture into 1-inch meatballs and place them side by side (though not touching) in the baking dish. Carefully pour in the wine. Transfer the dish to the oven and bake, rotating the dish front to back halfway through to ensure even cooking, until an instant-read meat thermometer registers at least 165°F for turkey and 160°F for beef or lamb, about 25 minutes.
Transfer the meatballs to a serving platter, drizzle them with olive oil, top with chopped parsley or basil, and serve.