Meatless Italian Style Meatballs


Seasoned with herbs and spices typically found in Italian sausages, these little tricksters pack a lot of flavour while the farro grains simulate a meat-like texture! 

Makes 24 small balls 



1 cup farro (cooked)

1/2 cup chickpeas (cooked)

1 cup red lentils (cooked)

1 onion (finely diced)

2 ts fennel seeds (crushed)

1 ts ground cumin

3/4 cup panko (or italian bread crumbs)

1 egg (or egg substitute)

1 ts chillies

Salt & pepper to taste

2 ts EVOO + more for coating


  1. In a large bowl combine all the ingredients together

  2. Cover with food wrap and let chill in the fridge for about 20 minutes

  3. Using a spoon or small ice cream scoop portion and roll out 24 small balls.

  4. Place on a baking sheet, spaced out at least and inch apart.

  5. Brush on some evoo 

  6. Bake in a preheated oven at 375 F for about 18 minutes or until they are golden brown. 

Serve with pasta, with salad or dip in a sauce... its super versatile!

TIP: you can freeze the uncooked balls instead of cooking them right away. They make great appetizers when unexpected guests pop over for a visit! Just add a few more minutes of cook time if you put them directly from the freezer to the oven.