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Lamb-Almond Meatballs over Farro

by Anthony Nichols

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Premium grade lamb and finely ground almonds are mixed with an array of herbs and spices, bringing rich flavors and a nutty crunch to every bite. The meatballs are paired with roasted carrots and feta over a bed of farro and leek, with tzatziki sauce on the side for a tangy touch.

Nutritional facts

Protein

32g

Carbs

56g

Calories

630

Fat

33g

Ingredients

Canola and Olive Oil Blend, Extra Virgin Olive Oil, Carrots, Mint, Coriander, Dill, Onion Powder, Garlic Powder, Farro, Black Pepper, Cumin, Garlic, Cinnamon, Egg, Onion, Feta Cheese, Kosher Salt, Cucumber, Blackened Seasoning, Lemon Juice, Greek Yogurt, Leeks, Panko Breadcrumbs, Cayenne Powder, Italian Parsley, Ground Lamb, Almonds, Paprika

Reviews

4.3

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Based on 370 reviews

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1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

james · 05/01/25

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About Anthony Nichols

As a native New Yorker, Chef Anthony Nichols never dreamt of a life in the kitchen when he was playing football and stickball in the streets of Queens, NY as a kid.
But he now serves as the Culinary Director for Junzi Kitchen & Eat Nice Day Chinese, in addition to his private chef business, consultingprojects and teaching.
He studied at the French Culinary Institute before working under Mauro Buffo at Falai and most notablyChefs Ben Polinger at Oceana.
His Michelin star experience led him to be recruited as a corporate executive chef for the CEO's of some of the largest companies in the world, including Sony, RBS & The NewYork Times.
After years ofrestaurantexperience, heshifted to research and development for quick service restaurants like Dig, Pret A Manger, Mulberry & Vine, Just Salad to name a few.
Chef Anthony is influenced by his Puerto Rican heritageandFrenchtraining, as well as his varied interests including American history, art, design, film and music.

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