Braised Lamb Köfte with Pomegranate-Walnut Sauce & Herbed Farro Pilaf

Ingredients

• 1 1/4 lbs ground lamb, 85/15 blend preferred
• 1 cup farro, whole grain
• 1 cup pomegranate juice, unsweetened, no added sugar
• 3/4 cup walnuts, toasted and finely ground
• 1 medium yellow onion, divided: 1/2 cup minced, 1/2 cup diced
• 5 whole garlic cloves, minced
• 1/4 cup fresh mint, chopped
• 1/4 cup fresh parsley, chopped
• 1 1/2 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/2 tsp sumac, optional but recommended
• 2 1/2 cups vegetable broth, low-sodium
• 2 tbsp pomegranate molasses, unsweetened
• 4 tbsp extra virgin olive oil, divided
• 2 medium carrots, cut into 1-inch pieces
• 1 medium beets, cut into 1-inch pieces
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1/4 cup pomegranate arils, for garnish
• 1/4 cup pistachios, chopped, for garnish

Instructions

1. 1

   In a bowl, combine ground lamb, minced onion, 3 minced garlic cloves, half the mint, half the parsley, cumin, cinnamon, sumac, 1/2 tsp salt, and 1/4 tsp pepper. Mix gently until just combined. Form into 16 meatballs (about 1 1/2 inches each).

2. 2

   Heat 2 tbsp olive oil in a large braising pan or Dutch oven over medium-high heat. Working in batches, sear meatballs 2-3 minutes per side until golden brown. Transfer to a plate.