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In this recipe, we’re finishing spiced pork meatballs in a gorgeous agrodolce—a sauce whose name comes from the Italian for “sweet and sour.” Our fall-inspired agrodolce features fresh cranberries and red beet, cooked with a bit of sugar, vinegar and whole mustard seeds to bring out their sweet, tangy and earthy flavors. We’re serving it all over a creamy, hearty bed of farro (tossed with delicate baby kale).

Ethan Mick

with Beet & Cranberry Agrodolce

Pork Meatballs

Ground Pork

Semi-Pearled Farro

Baby Kale

Red Beet

Fresh Cranberries

Chives

Crème Fraîche

Red Wine Vinegar

Brown Mustard Seeds

Shallot

Sugar

Pork Meatballs Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika, Ground Coriander & Ground Thyme)

Ingredients

Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. [Peel and mince the shallot](#). Thinly slice the chives. On a paper towel-lined cutting board, peel and small dice the beet.

Prepare the ingredients:

[Add the **farro** to the pot of boiling water and cook, uncovered, 16 to 18 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.](#) Drizzle with olive oil and stir to coat.

Cook the farro:

While the farro cooks, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add **half the shallot** and season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until fragrant. Add the **kale** and season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until wilted. Transfer to a cutting board; when cool enough to handle, finely chop. Rinse and wipe out the pan.

Cook & chop the kale:

While the farro continues to cook, in a large bowl, combine the **ground** **pork** (removing and discarding the paper lining from the bottom) and **spice blend**; season with salt and pepper. Gently mix until just combined. Using your hands, form the mixture into 10 to 12 equal-sized meatballs. Transfer to a plate. In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the meatballs and cook, turning occasionally, 3 to 4 minutes, or until browned on all sides.

Form & brown the meatballs:

Add the **cranberries**, **beet** and **remaining shallot** to the pan; season with salt and pepper. (If the pan seems dry, add a drizzle of olive oil.) Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Add the **sugar**, **mustard seeds**, **¾ of the vinegar** and **½ cup of water**; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until the meatballs are thoroughly coated and cooked through. Turn off the heat and season with salt and pepper to taste.

Make the agrodolce & finish the meatballs:

To the pot of **cooked farro**, add the **chopped kale**, **crème fraîche** and **remaining vinegar**. Stir to thoroughly combine; season with salt and pepper to taste. Divide the finished farro and **finished meatballs** between 2 dishes. Top with the **agrodolce** and a drizzle of olive oil. Garnish with the **chives**. Enjoy!