Apple Cider Farro Bowls with Chicken Meatballs
Slow simmered apple cider farro makes for a perfect base for a winter bowl. I like to top mine with mini chicken meatballs and fresh veggies!
Ingredients
- 1 cup farro
- 1 cup apple cider
- 2 cups water
- 2 bay leaves
- 2 cups Fresh arugula
- 1 cup Grape tomatoes
- 4 Fresh radishes
- 1 medium Fresh cucumbers
Quick Chicken Meatballs:
- 1 pound ground chicken
- ½ cup breadcrumbs
- 1 large egg
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
Dressing:
- ½ cup olive oil
- ⅓ cup apple cider vinegar
- 1 teaspoon honey
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- Dash of hot sauce
Instructions
- For farro, bring water and apple cider to a slow simmer. Rinse farro and add to pot along with bay leaves. Turn heat down to low, cover, and simmer for about 25 minutes until farro is very tender. Drain any extra water and remove from heat.
- For chicken meatballs, preheat oven to 350 degrees F. Stir together ground chicken, breadcrumbs, egg, salt, pepper, and garlic. Form tablespoon-sized meatballs and place them on a baking sheet lined with parchment paper.
- Bake meatballs for about 20 minutes, turning once halfway through.
- For dressing, whisk together ingredients. Duh.
- Make a bowl by adding some farro to a bowl with a little arugula. Toss together with a drizzle of dressing. Then top with meatballs and crunchy sliced veggies. Drizzle on more dressing to taste and season with salt and pepper. Enjoy!
Notes
Farro recipe inspired by Charlie Bird's recipe.
Nutrition
Serving: 1bowl | Calories: 701kcal | Carbohydrates: 61g | Protein: 29g | Fat: 39g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 24g | Trans Fat: 0.1g | Cholesterol: 138mg | Sodium: 781mg | Potassium: 1063mg | Fiber: 10g | Sugar: 10g | Vitamin A: 661IU | Vitamin C: 9mg | Calcium: 106mg | Iron: 4mg