Rosemary Turkey Meatballs with Creamy Roasted Tomato Sauce, Spinach Farro, and Garlic Zucchini

Instructions

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   1. Preheat the oven to 220 °C / 425 °F. On a baking tray, toss the cherry tomatoes with half of the onion, 1 tablespoon olive oil, a pinch of salt, and some black pepper. Roast for 20 minutes, until the tomatoes are very soft and lightly browned.

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   2. While the tomatoes roast, make the meatballs. In a large bowl combine the ground turkey, breadcrumbs, egg, 30 g parmesan, half of the rosemary, 2 minced garlic cloves, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix just until combined.

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   3. Shape into 16 even meatballs. Heat 1 tablespoon olive oil in a large skillet over medium-high heat and brown the meatballs for 5 to 6 minutes, turning so they color on several sides. They do not need to be fully cooked yet. Transfer to a plate.

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   4. In a medium pot, add the farro and vegetable broth. Bring to a boil, reduce the heat, and cook for 18 to 22 minutes, or until tender. Drain if there is excess liquid.

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   5. Once the tomatoes are ready, transfer them to a blender or tall blending cup with the cooking cream, the rest of the roasted onion, 20 g parmesan, and the lemon zest. Blend until smooth and creamy. You can also use an immersion blender if preferred.

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   6. Return the meatball skillet to medium heat. Add the roasted tomato sauce and the browned meatballs. Cook for 8 to 10 minutes, stirring gently now and then, until the meatballs are fully cooked and the sauce thickens slightly.

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   7. In another skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the zucchini, the remaining 2 garlic cloves, a pinch of salt, the rest of the black pepper, and the remaining rosemary. Sauté for 5 to 7 minutes until the zucchini is tender but still slightly firm.

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   8. Fold the spinach into the hot cooked farro and stir until wilted from the residual heat. Adjust salt if needed.

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   9. Serve a bed of spinach farro, top with the meatballs and creamy roasted tomato sauce, and add the garlic zucchini on the side.

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    10. If you want to keep everything warm before serving, place the dish or skillet in the oven at 160 °C / 320 °F for 5 minutes.