Vegetarian farro meatballs. I know this sounds like an oxymoron but go with it.
As someone who doesn’t eat meat but married someone who thinks they are Italian and requests “Sunday sauce” weekly, ya girl needs some veggie-friendly meatball options. I was on a mission to make “meatballs” without meat that J would eat too. Both of us love farro (like LOVE) and knew this gem would make the perfect base for my veggie balls.
It’s pretty common for people to ask me what farro is. I like to call it the underrated quinoa and rice. It is a protein and fiber rich grain from the Tuscan region of Italy. It is an excellent source of fiber and iron and has a nutty flavor and chewy texture. Kind of like brown rice and you can also sub pretty much and pasta dish with it. I love making a cold pasta salad with farro in the summer at BBQs. My Mom makes this dreamy one with mediterranean flavors, it is SO good. The best part is you really can add anything you want. It is so versatile.
These Super Easy Vegetarian Farro Meatballs are such a unique way to eat farro. And it may be my new favorite way. I used Alessi Foods organic farro for these veggie meatballs. Alessi Foods makes a handful of farro varieties from organic pearled to flavored farro as well as balsamic reductions and more.
Alessi Foods makes authentic Italian Products, imported from Italy and produced by an Italian (Sicilian) family. You can learn more about them on their social media too! I used the balsamic reduction on a pizza last week and it was so damn DREAMY!
Their farro made the best base for my veggie meatballs. These were ready in just 25 minutes start to finish too! They go so perfectly with pasta, zoodles, spaghetti squash, anything! I used the leftovers for a veggie meatball sub.
Super Easy Vegetarian Farro Meatballs
- 1 15 oz can chickpeas, drained and rinsed
- 1 1/2 cup cooked farro, cooled
- 1/4 cup oatmeal (I used old fashioned oatmeal)
- 1/3 cup chopped onion
- 2 cloves of garlic, minced
- 1 chia egg
- 1/2 teaspoon orgeno
- 1/2 teaspoon garlic powder
- 1 1/2 tbsp avocado oil
- Preheat oven to 400 degrees
- In food processor, combine all ingredients and process until well combined
- Line a baking tray with parchment paper and spray well
- Using a spoon or hands form meatballs and line them across the tray
- Bake in the oven for 18-20 minutes then enjoy on top of pasta of your choice
- *These will stay good for 5 days in fridge in airtight continuer
- **To make chia egg combine 1 tablespoon ground chia and 3 tablespoons water and please in fridge for 5 minutes
Thank you Alessi Foods for sponsoring this post. It means so much to me to work with brands that I love and who support rachLmansfield!