Lamb-Almond Meatballs over Farro
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
630kcal
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
Contains milk, eggs, almonds, cereals containing gluten, wheat.
Reviews
4.1
Based on 408 reviews
Morgan · 08/30/25
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About Anthony Nichols
Chef Anthony Nichols never dreamt of a life in the kitchen when he was playing football and stickball in the streets of Queens, New York, as a kid. But he now serves as the Culinary Director for Junzi Kitchen and Nice Day Chinese, in addition to his private chef business, consulting projects, and teaching. He studied at the French Culinary Institute before working under Mauro Buffo at Falai and most notably Ben Pollinger at Oceana. His Michelin star experience led him to be recruited as a corporate executive chef for the CEOs of some of the largest companies in the world, including Sony, RBS, and The New York Times. After years of restaurant experience, Nichols shifted to research and development for quick service restaurants like Dig, Pret A Manger, Mulberry & Vine, and Just Salad. He is influenced by his Puerto Rican heritage and French training, as well as his varied interests including American history, art, design, film, and music.
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