This dish is slow food magic! Use half of the spinach in the meatballs themselves, and reserve the other half for the sauce – same goes for the cilantro. You can buy Baharat spice or make your own blend like we do.
It’s well worth juicing three lemons for three separate dressings to build this amazing salad. Soaking the red onion in cold water takes the heat and spice out and makes them a crunchy, kid-friendly treat.
The only fresh ingredients you need are parsley and cilantro from your CSA basket; everything else in this dish is a pantry staple.
Farro or Bulgur both work wonderfully in this recipe, or you can substitute Quinoa to make it gluten-free. If you don’t have hot honey on hand, you can add a dash of cayenne pepper to the sauce as it simmers and use regular honey when you remove the pan from heat.