Saturday, March 25, 2017

Farro Tabbouleh with Lebanese Turkey Meatballs

The original incarnation of this recipe was barley tabbouleh and beef meatballs, but I swapped the beef for the more heart-friendly ground turkey, and the barley for a heartier grain. The tabbouleh is pretty open to interpretation, and you can substitute most any grain like quinoa, couscous, etc

Lebanese (Turkey) Meatballs
1 pound lean ground turkey (I used 93% lean)
2 tbsp finely chopped red onion
2 tbsp finely chopped fresh parsley
1 tbsp finely chopped fresh mint
1 garlic clove, minced
1/2 tsp ground coriander
1/2 tsp ground pepper
1/4 tsp ground cumin

Put all ingredients in a large bowl, and mix well by hand. Form into 12 evenly sized meatballs, and set aside while you prepare the tabbouleh. 

Note: you can make these well ahead of time, if so desired. I made them in the morning, and put them in a covered dish until it was time to cook them before dinner.

Farro Tabbouleh
3 cups water
1 cup farro, rinsed and drained
2 cups fresh parsley, roughly chopped
2 Roma tomatoes, diced
1/2 cup finely chopped red onion
2 tbsp finely chopped fresh mint
2 cloves garlic, minced
1/4 cup lemon juice
2 tbsp olive or avocado oil
Freshly ground black pepper, to taste
Fat-free Greek yogurt (optional)

In a large saucepan, combine water and farro. Bring to a boil, and let simmer uncovered for 30 min. Drain, and set aside to cool while you cook the meatballs. 

Heat a large oiled skillet (I use cast iron because it makes them nice and crispy on the outside) to medium heat. Add meatballs, and cook, turning occasionally, until browned (about 10-12 minutes). 

Finish the tabbouleh - to the cooled farro, stir in the parsley, tomatoes, red onion, and mint. In a separate small bowl, combine remaining ingredients: garlic, lemon juice, oil, and pepper. Whisk together, then pour over grain mixture and toss to combine. 

Serve with meatballs, and top with a little Greek yogurt if desired. 

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