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
In a large bowl combine all the ingredients together
Cover with food wrap and let chill in the fridge for about 20 minutes
Using a spoon or small ice cream scoop portion and roll out 24 small balls.
Place on a baking sheet, spaced out at least and inch apart.
Brush on some evoo
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.