Recipes by Marcia Frost

Freekeh Meatballs




My daughter loves to cook as much as I do. I still have a number of Pereg Naturals to try out so I called her before a recent visit and asked her what she'd like to experiment with. She and her husband tend to eat a lot of vegetarian and she was looking for a main course. I challenged her to pick a product and go for it!


She took my challenge and decided to make something with the Freekeh. This grain is not well-known, but it should be as it's loaded with protein and fiber. It's very popular in the Middle East and used similarly to quinoa.


Sam searched through Pinterest and found a recipe for Freekeh Meatballs. As she learned from her mom, a few alterations were made to make it more her own. It came out delicous! I definitely recommend giving this a try, whether you are a full vegetarian (skip the cheese and it's also vegan), or you are looking for something for Meatless Monday.


INGREDIENTS
1 cup Pereg Freekeh
cooked as per the package instructions
1/4 cup shallot, minced
3 cloves garlic, minced
1 cup vegetable broth
1/2 cup shredded mozzarella (we used part skim)
1 teaspoon cinnamon
1 tablespoon basil, chopped
1-1/2 cups Panko breadcrumbs
2 tablespoons olive oil


(See below for complete directions)

Instructions

  • Heat olive oil in skillet.

  • Add shallots and garlic to oil. Saute until soft and just browned.

  • Stir in basil and broth. Turn up the heat and simmer for two minutes.

  • Add freekeh and cheese. Stir until combined.

  • Remove from heat and mix in panko.

  • Form 12 meatballs.

    • Bake in air fryer:
    Cook in batches at 400F for nine minutes each batch.

    Or, Bake in oven:
    Bake at 425F for nine minutes, turning halfway

    Serve over pasta with your favorite marinara sauce.

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