Vegetarian, Vegan (Optional), Meal-Prep
Servings: 12 meatballs (1.5”)
Prep Time: 1 hour
Cook Time: 30 minutes
2 large portobellos, diced into cubes
1/2 cup of farro
1.5 cups vegetable broth or bouillon cubes
3 tbsp of almond flour
2 tsp rosemary
1 tsp thyme
2 eggs (can sub flax egg)
1 tbsp Worcester sauce (vegan available at Annie’s Homegrown)
1/2 tsp liquid smoke
1 tbsp of oil
1 tsp of garlic powder
1/4 tsp of umami seasoning
Pre-heat oven to 400°F.
Place cubed mushrooms on baking sheet, and bake in oven for 15 minutes, tossing halfway through.
Bring 1.5 cups of vegetable broth or water with Bouillon to a boil. Add farro, reduce to simmer. Cook for 30-40 minutes until all water is absorbed (you can increase to low-boil, if water is not absorbing well).
Add mushrooms, farro, and remaining ingredients to a bowl. Mix until thoroughly combined.
The mixture should be damp and malleable, but not wet. If the mixture is too wet, add additional almond flour (tablespoon-by-tablespoon). If the mixture is too dry, add water (tablespoon-by-tablespoon).
Shape mixture into balls by rolling between your palms. Place balls evenly on baking sheet.
Refrigerate or freeze for at least 30 minutes (this will help them to maintain their shape).
Remove from freezer and place immediately into oven, bake for 30-40 minutes at 400°F.
For those of you who are not mushroom fans, sub 1.5 cups of cooked lentils for portobello