Lamb Meatballs with Lemony Farro & Whipped Feta

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For Easter, I always love to make a special recipe and it usually has lamb involved. This year is a little different than most and the big family gathering has been put on hold- BUT that doesn’t mean I won’t still cook something delicious and special! This one pot easy dinner recipe looks and tastes like it could be at a fancy restaurant but is not hard to make! Give it a try this Easter. 



1 lb free range ground Lamb

1 shallot, diced small

2 cloves garlic

1 tablespoon chopped fresh dill

1 tablespoon chopped fresh oregano

1/4 teaspoon red pepper flakes

1 teaspoon garlic powder

1 teaspoon onion powder




3 lemons

3 tablespoons butter

2 cloves garlic, minced

1 cup farro, rinsed and dried

1 2/3 cup water

1/2 cup grated Parmesan

1 teaspoon lemon zest

2 tablespoons chopped fresh dill

Salt, pepper

Whipped Feta:

4 oz full fat feta

1/4 cup plain Greek yogurt

1 tablespoon olive oil


First thing you want to do is make the meatballs. Add all of the ingredients into a bowl and mix together until combined. Form into 1 inch meatballs

Heat up a cast iron (or large skillet) over medium high heat with a drizzle of olive oil. Add the meatballs to the pan and cook for 8-10 minutes, turning occasionally, until cooked through. Once the meatballs are cooked through take them out and put them on a plate

To the skillet add in one tablespoon of butter and 1 lemon that you sliced into 5 thicker rounds. Let the lemons cook on both sides until caramelized. Once cooked add them to the plate with the meatballs and set aside

To the skillet add in minced garlic and cook until fragrant, about 15 seconds. Next add in the farro and cook for about 2-3 minutes to toast the farro. It’ll smell nice and nutty when its ready! Be careful to not burn it

Add in the water, juice from one of the lemons, and a pinch of salt. Cook the farro, stirring occasionally, until all of the liquid has been absorbed and the farro is cooked- about 10 minutes

While the farro is cooking make the whipped feta. In an electric mixer or blender add in the feta, Greek yogurt, and olive oil. Blend on high until completely smooth. Set aside

Once the farro is cooked add another 2 tablespoons of butter to the skillet along with grated parmesan, chopped fresh dill, lemon zest, and the juice of another lemon. Check the seasoning and add any salt and pepper it needs. Stir to combine

Add in the meatballs and lemons and let it all cook together for a minute or two, just to warm up the meatballs again

Now it’s time to plate! On a plate add a big scoop of the whipped feta and smear it on one side of the plate, a scoop of the farro to the other side of the plate, a few meatballs in the middle, a lemon slice or two, and some more dill sprinkled on. That’s it! An AMAZING, DELICIOUS, and EASY fancy Easter dinner! Yum!