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.

1/3 cup umami dust seasoning
1 T Italian Seasoning
1/2 tsp onion powder
1/2 tsp garlic powder
1 tsp Lowry's Salt Free Seasoning
1 T balsamic vinegar 

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