Short Rib Meatballs With Farro and Carrot Salad

Name: Short Rib Meatballs With Farro and Carrot Salad
Total time: 1 h 5 min
Yield: 6 to 8 servings
Cuisine: american
Ingredients: 2 cups crustless day-old bread, torn into chunks; 1 cup milk; Olive oil; 1 small onion, very thinly sliced; 3 cloves garlic, very thinly sliced; 2 pounds ground short ribs or other ground beef; 1/2 cup golden raisins; 1/4 teaspoon minced fresh hot red chile pepper; 2 tablespoons chopped fresh herbs, such as thyme, mint or summer savory; Salt and ground black pepper; Salt; 2 cups farro; 4 tablespoons extra virgin olive oil; 2 medium onions, thinly sliced; Juice of 1 lemon; 2 tablespoons sherry vinegar, or to taste; Juice of 1 lime; 2 tablespoons Greek yogurt; Salt and freshly ground black pepper; 2 scallions, thinly sliced diagonally; 2 tablespoons finely julienned fresh mint leaves; 2 medium carrots, thinly shaved on a mandoline; 1 medium celery root, peeled, quartered and thinly shaved on a mandoline

Recipe from Marlow &amp

Adapted by Steven Stern

Total Time: 35 minutes for meatballs; 30 minutes for farro salad; 5 minutes for carrot salad
Rating: 4(14)
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Ingredients

Yield:6 to 8 servings

For the Meatballs

2cups crustless day-old bread, torn into chunks
1cup milk
Olive oil
1small onion, very thinly sliced
3cloves garlic, very thinly sliced
2pounds ground short ribs or other ground beef
½cup golden raisins
¼teaspoon minced fresh hot red chile pepper
2tablespoons chopped fresh herbs, such as thyme, mint or summer savory
Salt and ground black pepper

For the Farro

Salt
2cups farro
4tablespoons extra virgin olive oil
2medium onions, thinly sliced
Juice of 1 lemon
2tablespoons sherry vinegar, or to taste

For the Carrot Salad

Juice of 1 lime
2tablespoons Greek yogurt
Salt and freshly ground black pepper
2scallions, thinly sliced diagonally
2tablespoons finely julienned fresh mint leaves
2medium carrots, thinly shaved on a mandoline
1medium celery root, peeled, quartered and thinly shaved on a mandoline

Ingredient Substitution Guide

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Preparation

Step 1
For the meatballs: Heat oven to 375 degrees. Place bread in a medium bowl and add milk. Soak for 10 minutes, then drain and break up bread with a fork. Place a small sauté pan over low heat and film bottom with olive oil. Add onions and garlic and sauté until soft but not colored, about 10 minutes.
Step 2
Transfer bread and onion mixture to a large bowl and add beef, raisins, minced hot pepper and chopped herbs. Season with salt and pepper. Shape a teaspoon of mixture into a small hamburger and sauté over medium-high heat; taste and adjust seasoning if desired.
Step 3
Form meatballs about 1½ inches in diameter (2 ounces each). Place on a baking sheet and roast until browned and nearly cooked through, 10 to 12 minutes. Cover and keep warm; meatballs will continue to cook a bit more as they are resting.
Step 4
For the farro: Fill a saucepan with water and salt as if making pasta. Bring to a boil, and add farro. Simmer until grains are tender but not mushy, about 20 minutes. Drain and rinse with cool water. Place a sauté pan over high heat and add 1 tablespoon olive oil. When oil is shimmering, add onions. Sauté until browned, about 5 minutes, then add to cooked farro. Add lemon juice, remaining 3 tablespoons olive oil, and sherry vinegar to taste.
Step 5
For the carrot salad: In a medium bowl, combine lime juice, yogurt and salt and pepper to taste; mix well. Add scallions, mint, carrots and celery root. Toss gently to mix.