Turkey Meatball & Farro

A cozy cauldron of meatballs is the perfect comfort food. Farro pairs deliciously with the meatballs, adding heft and a mild earthy flavor. Ground dark-meat chicken can be substituted for the turkey.

Cuisine

Modern

Course

Dinner, Main Course

Difficulty

Easy

Duration

30-60 min

Cooking Technique

Pressure Cook, Sauté

Keywords

30-60 min, 6 servings, chicken stock, dinner, dried oregano, easy, egg, freshly grated parmesan cheese, garlic cloves, ground turkey, Instant Pot Culinary Team, instant pot pressure cooker, kosher salt and freshly ground black pepper, large bunch swiss chard, main course, meatballs, modern, olive oil, panko bread crumbs, pearled farro, pressure cook, sauté, tomato paste, turkey recipe, yellow onion

Servings

6 servings

Ingredients

1 lb ground turkey
2 garlic cloves
1/4 cup panko bread crumbs
2 tbsp freshly grated Parmesan cheese
1 egg
1 tbsp tomato paste
1 tsp dried oregano
Kosher salt and freshly ground black pepper
2 tbsp olive oil
1 yellow onion
2 tbsp tomato paste
1 cup pearled farro
6 cups chicken stock
1 large bunch Swiss chard
freshly grated Parmesan cheese

Instructions

To make the meatballs, in a bowl, combine the turkey, garlic, panko, cheese, egg, tomato paste, oregano, 1 teaspoon salt, and ¼ teaspoon pepper. Using your hands or a wooden spoon, mix gently just until all the ingredients are evenly distributed. Be careful not to overmix, or the meatballs will be tough. To shape each meatball, scoop up a heaping teaspoon of the turkey mixture and, using lightly dampened hands, roll it into a ball between your palms. As the meatballs are shaped, set them aside on a large plate. You should have about 30 meatballs.
Select Sauté on the Instant Pot® and heat the oil. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the tomato paste, 1 teaspoon salt, and ¼ teaspoon pepper and cook, stirring, for about 1 minute to blend well. Press the Cancel button to reset the program.
Add the farro, stock, and meatballs to the pot and stir gently to mix. Lock the lid in place and turn the valve to Sealing. Press the Pressure Cook button and set the cook time for 15 minutes at high pressure.
Let the steam release naturally for 10 minutes before turning the valve to Venting to quick-release any residual steam. Carefully remove the lid. Immediately add the chard and stir to mix. The chard will wilt in the hot liquid in about 3 minutes. Taste and adjust the seasoning as needed.
Ladle the soup into bowls and sprinkle with cheese.