Almond, Herb, and Spinach Pesto Turkey Balls in a Warm Farro Bowl

Pesto comes in many variations. Our almond, herb, and spinach version has a nice basic Italian flavor that is oh-so-versatile. Here, we flavor the meatballs and then make a sauce for a brightly flavored, nutty grain bowl. We also love to add Greek yogurt to the pesto and put it on salads.

These balls are baked ahead of time or right before serving allowing for even further ease in the kitchen while you get the rest of the hot farro bowl together.

Prep Time
Cook Time
Total
Servings
Ingredients
  • Pesto: 1 packed cup of spinach
  • 2 cups fresh flat leaf Italian parsley
  • 2 cups packed fresh basil + more for garnish
  • ½ cup almonds or pine nuts (leave out for a nut-free pesto) + more for garnish
  • ¼ cup parmesan cheese (add in 1 Tbsp. extra if you are leaving out the nuts)
  • ½ tsp. salt
  • 1 large lemon, zest and juice
  • 2 ½ Tbsp. olive oil
  • Balls: 1 lb. ground turkey or chicken
  • ¼ cup bread crumbs
  • 1 large egg, beaten
  • ½ roasted red pepper, finely diced + ¼ cup for garnish
  • ½ cup pesto
  • ½ medium yellow onion, finely diced or grated
  • 1 tsp. salt
  • 1 Tbsp. parmesan cheese
  • Bowl Ingredients: 2 ½ cups farro, cooked according to package instructions
  • 1 medium-sized onion, diced into ½-inch squares
  • 1 ½ cups sliced cherry tomatoes
  • 2 garlic cloves + 2 tsp. white balsamic vinegar

Let's go

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  1. Preheat the oven to 375° F.
  2. In a food processor, mix together all pesto ingredients, except for the olive oil. Pulse until it becomes a thick green, cohesive mixture. Add in the olive oil. Pulse again for 10 seconds. Taste and set aside.
  3. In a large bowl, using your hands, mix together all of the meatball ingredients. Form into balls, using a mini ice cream scoop to portion. They should be around 1 Tbsp. each. Put into a glass cooking dish, like a Pyrex. Line the balls as close together as possible.
  4. Put into the oven for 20 – 25 minutes until the tops begin to brown slightly. Set aside until read to serve.
  5. Make the farro according to the package’s directions. Set aside.
  6. In a medium-large sauté pan, heat 1 Tbsp. olive oil. Add in the onions. Sauté until translucent, stirring every couple of minutes. Add in the halved cherry tomatoes and garlic. Sauté for another 5 minutes, stirring. Add in the balsamic vinegar and allow to deglaze the pan.
  7. Take off the heat and mix in the farro. Taste and season with salt and pepper.
  8. When ready to serve, mix 1 cup of pesto with 1 Tbsp. water or stock (to thin out), and then mix with the cooked farro.
  9. Serve in individual bowls, topped with the balls and then garnished with the key ingredients from the dish: pesto sauce drizzled on top, roughly chopped walnuts, chopped basil, roasted red peppers finely diced, and/or parmesan cheese.

 

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