2020-04-01 Woman\'s Day

76 APRIL 2020 WOMANSDAYMAG

Cookbook / EASY EVERYDAY COOKING

Herbed Pork Meatball

and Farro Salad

ACTIVE 30 MIN. ● TOTAL 30 MIN.

SERVES 4

$

3. 09

PER SERVING

FAMILY FAVORITE

Double the

meatballs and

freeze up to

2 months. Thaw

overnight. Warm

in broth, then

stir in some baby

spinach for a

quick soup.

1½ cups (8.8 oz)

quick-cooking farro

1large egg

Kosher salt and

pepper

¼cup panko

1lb ground pork

2 cloves garlic,

finely chopped

3 scallions, 1 finely

chopped and

2 thinly sliced

4 Tbsp fresh mint,

chopped, divided

4 Tbsp fresh dill,

chopped, divided

1cup grape

tomatoes, halved

½ English cucumber,

diced

1 Tbsp olive oil

1 Tbsp lemon zest

plus 2 Tbsp

lemon juice

4 oz feta cheese,

crumbled

(^1) Heat oven to 425°F and line a rimmed baking sheet
with parchment. Cook farro per pkg. directions; drain and
rinse under cold water to cool.
(^2) In a large bowl, whisk together egg, 1 Tbsp water, and
¼ tsp salt; stir in panko. Add pork, garlic, chopped scallion,
and 2 Tbsp each mint and dill and mix to combine. Shape
into 24 balls (about 1 in. each) and place on prepared baking
sheet. Roast 7 minutes, flip meatballs, and continue roasting
until just cooked through, 5 to 8 minutes more.
(^3) Meanwhile, in a bowl, toss tomatoes and cucumber with
oil, lemon zest and juice, and ¼ tsp each salt and pepper. Just
before serving, toss with farro, sliced scallions and remaining
2 Tbsp each mint and dill. Serve topped with meatballs and
sprinkle with feta.
PER SERVING 610 CAL, 27.5 G FAT (11.5 G SAT), 37 G PRO, 630 MG SODIUM,
55 G CARB, 6 G FIBER