Meatballs with Farro and Rosemary
Get our recipe for meatballs that use cooked farro in place of some of the meat. They’re delicious and healthy too!
I love ground beef and seriously love meatballs. But with the start of 2017, I’m cutting back on red meat. If you’re also trying to cut back on red meat, you can totally use ground turkey or ground chicken instead. But I honestly don’t like turkey meatballs anywhere near as much as I like beef ones. They’re just not the same at all.
What I’ve done is to stick with beef but add a nice healthy grain, farro, to the mix. This means that each meatball has less red meat in it but all the flavor is still there. Now I can have my meatballs and feel good about eating them too.
If you’d like to learn more about farro, what it is and its health benefits, head here. To learn how to cook farro using three different methods, we’ve got that for you here. And if you’re looking for more farro recipes, check out our Farro Topic page. It has all of our farro info and recipes in one place. Finally, if you can’t find farro at your grocery store (a lot of stores don’t carry it), you can order it online. I like this one.
A Meatball Recipe with Farro and Rosemary
Yield: 6 servings
Prep Time: 12 minutes
Cook Time: 18 minutes
Total Time: 30 minutes
- 1 and 1/2 cups cooked farro (learn how to cook it here)
- 1 lb. lean ground beef
- 1 egg
- 1 tsp. dry rosemary
- 1/2 tsp. garlic powder
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- Preheat oven to 450ºF. In a large bowl combine all ingredients.
- Gently form mixture into 1 tablespoon balls and place them on a large rimmed baking sheet. Bake until cooked through, 18-22 minutes, flipping each meatball over halfway through for more even browning.