Farro “Wheatballs”

Ancient Grain, Tender New Form

There's something quietly satisfying about giving humble ingredients an unexpected shape. Farro — nutty, chewy, ancient in its patience — doesn't usually ask to be rolled into something. But when it does, it reveals a kind of earthiness that feels both honest and a little surprising. These wheatballs are the sort of thing you make on a slow afternoon, the kitchen smelling of softened onion and warm grain, and discover that the simplest transformation can be the most rewarding one.

Ingredients

• 2 cups Alessi Medium Grain Pearled Farro
• 2 tablespoons Alessi Extra Virgin Olive Oil
• ½ small onion, diced
• 2 teaspoons Alessi Garlic puree (or 2 cloves minced garlic)
• 4 eggs
• 2 cups Vigo Italian Style Panko Bread Crumbs
• 1/2 cups grated Parmesan Cheese
• 1/4 cups water
• Freshly ground Alessi Sea Salt and Black Peppercorns, to taste
• Alessi Smooth Marinara Sauce
• Spaghetti Squash

Instructions

1. Cook farro in 4 cups of water according to package instructions.
2. Place in a large mixing bowl.
3. Set aside and allow to cool.
4. Preheat oven to 400 degrees.
5. In a small saucepan, saute onion and garlic in heated oil until onions are translucent.
6. Add to mixing bowl with farro.
7. Add eggs, bread crumbs, cheese, water, salt and pepper and mix thoroughly.
8. Form mixture into 1 ½” balls and place on a baking sheet.
9. Bake for 15 minutes until lightly browned.
10. Serve with pasta sauce over a bed of prepared spaghetti squash.
11. Top with additional grated cheese if desired.