Short Rib Meatballs With Farro and Carrot Salad

Name: Short Rib Meatballs With Farro and Carrot Salad
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; ½ cup golden raisins; ¼ 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

Updated February 27, 2017

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

—Steven Stern

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Ingredients

Yield:6 to 8 servings

FOR THE MEATBALLS

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
½ cup golden raisins
¼ teaspoon minced fresh hot red chile pepper
2 tablespoons chopped fresh herbs, such as thyme, mint or summer savory
Salt and ground black pepper

FOR THE FARRO

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

FOR THE CARROT SALAD

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

Ingredient Substitution Guide

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 1 ½ 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.