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Mediterranean Turkey Meatballs
with Vegetable Farro & Labneh
40 MIN
-$0.05/serving
2 Servings
From the Test Kitchen
Here, meatballs get a tangy, salty lift from crumbly feta cheese mixed right into the turkey. You'll serve them over a bed of nutty farro with olives and vegetables and top it all off with a touch of creamy labneh.
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Dietary Information
Carb Conscious
-
NutritionPER SERVING
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Calories700 Cals (est.)
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fresh
ingredients
Title
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10 oz Ground Pork
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½ cup Semi-Pearled Farro
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2 cloves Garlic
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1 Zucchini
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4 oz Grape Tomatoes
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¼ cup Panko Breadcrumbs
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1½ oz Feta Cheese
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1 oz Pitted Niçoise Olives
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1 Tbsp Sherry Vinegar
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¼ cup Labneh Cheese
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1 tsp Whole Dried Oregano
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¼ tsp Crushed Red Pepper Flakes
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Halve the tomatoes. Peel and roughly chop 2 cloves of garlic. Roughly chop the olives. Season the labneh with salt and pepper.
2
Cook the farro
Add the farro to the pot of boiling water and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
3
Form the meatballs
Meanwhile, in a bowl, combine the pork, feta (crumbling before adding), oregano, and breadcrumbs. Season with salt and pepper. Gently mix until just combined. Using your hands, shape the mixture into 10 tightly packed meatballs. Transfer to a plate.
4
Cook the meatballs
In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium until hot. Add the meatballs in an even layer. Loosely cover the pan with foil. Cook, without stirring, 6 to 7 minutes, or until browned. Continue to cook, stirring occasionally, 6 to 8 minutes, or until browned on all sides and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with the foil to keep warm.
5
Cook the vegetables & serve your dish
To the pan of reserved fond, add the sliced zucchini in an even layer (if the pan seems dry, add a drizzle of olive oil). Cook on medium-high, without stirring, 1 to 2 minutes, or until lightly browned. Add the halved tomatoes, chopped garlic, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the liquid has mostly cooked off. Turn off the heat. Transfer to the pot of cooked farro; add the chopped olives and a drizzle of olive oil. Season with salt and pepper and stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the cooked meatballs and seasoned labneh. Enjoy!
1
Prepare the ingredients
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Halve the tomatoes. Peel and roughly chop 2 cloves of garlic. Roughly chop the olives. Season the labneh with salt and pepper.
2
Cook the farro
Add the farro to the pot of boiling water and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
3
Form the meatballs
Meanwhile, in a bowl, combine the pork, feta (crumbling before adding), oregano, and breadcrumbs. Season with salt and pepper. Gently mix until just combined. Using your hands, shape the mixture into 10 tightly packed meatballs. Transfer to a plate.
4
Cook the meatballs
In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium until hot. Add the meatballs in an even layer. Loosely cover the pan with foil. Cook, without stirring, 6 to 7 minutes, or until browned. Continue to cook, stirring occasionally, 6 to 8 minutes, or until browned on all sides and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with the foil to keep warm.
5
Cook the vegetables & serve your dish
To the pan of reserved fond, add the sliced zucchini in an even layer (if the pan seems dry, add a drizzle of olive oil). Cook on medium-high, without stirring, 1 to 2 minutes, or until lightly browned. Add the halved tomatoes, chopped garlic, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the liquid has mostly cooked off. Turn off the heat. Transfer to the pot of cooked farro; add the chopped olives and a drizzle of olive oil. Season with salt and pepper and stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the cooked meatballs and seasoned labneh. Enjoy!
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