Recipe of the Month: Abra Berens' Pork Meatballs with Farrisoto
Abra Berens’ Pork Meatballs with Farrisoto
- 1 lb [450 g] ground pork
- 1 egg
- 1/4 cup [60 ml] heavy cream
- 1/4 cup [45 g] bread crumbs (optional)
- 1 tsp salt, plus more as needed
- 1/2 tsp freshly ground black pepper
- 3/4 tsp herbes de Provence or dried oregano
- Neutral oil
- 1 onion, thinly sliced
- 3 garlic cloves, minced
- 2 cups [250 g] pearled farro
- 14 1/2 oz [410 g] canned ground tomato
- 2 oz [60 g] Parmesan or pecorino for grating (optional)
- 5 sprigs parsley, roughly chopped (optional)
In a medium bowl, combine the pork, egg, cream, bread crumbs, 1 tsp salt, pepper, and dried herbs. With your hands or a wooden spoon, mix until slightly tacky. Pinch off a little bit and fry it to check the seasoning and adjust as you like.
Scoop approximately 25 tablespoon-size balls onto a baking sheet, then lightly roll to make balls that hold their shape.
In a large frying pan, heat a glug of neutral oil over medium heat and brown the meatballs on all sides until just cooked through (internal temperature of 165°F [74°C] or so). Remove the meatballs and set aside.
Bring 8 cups [2 L] of water to a boil and keep it simmering.
In the frying pan with the fat rendered from browning the meatballs, add the onion and garlic with a big pinch of salt and sweat over low heat until soft, 5 minutes or so. Add the farro and toast until fragrant, 1 to 2 minutes.
Add the ground tomatoes and stir regularly until the tomatoes have started 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, about 20 minutes.
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).
Reprinted from Grist: A Practical Guide to Cooking Grains, Beans, Seeds, and Legumes by Abra Berens with permission from Chronicle Books, 2021. Photographs © EE Berger.