While on this food journey, I have been doing a lot of plant-based menu development lately. Here's my latest experiment:
1 cup farro
2 vegetable bouillon cubes (optional)
Cook until tender. This will add the texture to the meatballs. Cook longer if you prefer a softer texture.
15.5oz (1 can) cannellini beans
Combine cooked Farro and beans and blend. Ensure that both are drained. Reserve the cooking liquid to adjust the viscosity if necessary.
Add above seasonings to Farro/Bean mixture & form into 1 tablespoon balls. Sautée in canola oil until browned. Set aside and toss into sauce.
Yield: 16-1 tablespoon sized meatballs
Serving Size: 4 meatballs per serving