Prep: 15 min
Cook: 45 min
Total: 1 hr
Ingredients Directions Nutrition Ratings
4 to 6 servings

1 pound ground pork

1 egg

¼ cup heavy cream

¼ cup breadcrumbs (optional)

1 teaspoon salt, plus more as needed

½ teaspoon freshly ground black pepper

¾ teaspoon herbes de Provence or dried oregano

Neutral oil, as needed

1 onion (about 8 ounces), thinly sliced

3 garlic cloves, minced

2 cups pearled farro

One 14½-ounce can tomato purée

2 ounces Parmesan or pecorino for grating (optional)

5 sprigs parsley, roughly chopped (optional)

1. In a medium bowl, combine the pork, egg, cream, breadcrumbs, 1 teaspoon salt, pepper and dried herbs. With your hands or a wooden spoon, mix until slightly tacky.

2. In a large skillet, heat a glug of neutral oil over medium heat. Pinch off a little bit of the meat mixture and fry it to check the seasoning and adjust as you like.

3. Scoop approximately 25 tablespoon-size meatballs onto a baking sheet, then lightly roll to make balls that hold their shape. Brown the meatballs on all sides until just cooked through (internal temperature of 165°F). Remove the meatballs from the skillet and set aside. Meanwhile, bring 8 cups of water to a boil.

4. In the skillet with the fat rendered from browning the meatballs, add the onion and garlic along with a big pinch of salt, and cook over low heat until soft, about 5 minutes. Add the farro and toast until fragrant, about 2 minutes.

5. Add the tomato purée and stir frequently until the tomatoes start to bubble and the liquid has started to absorb. Add a ladleful of the boiling water and stir continuously until the liquid is absorbed. Continue adding the water, a ladleful at a time, stirring regularly, until the farro is tender but not mushy, 15 to 20 minutes.

6. To serve, portion the farrisotto into serving dishes. Top with the mini-meatballs and a hefty grating of cheese, and sprinkle with the chopped parsley (if using).

566 calories

28g fat

54g carbs

28g protein

9g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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