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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.
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.
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.
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.
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!
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.
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.
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.
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.
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!
Tips from Home Chefs