Greenwheat Freekeh™ Vegetarian Meatballs

Greenwheat Freekeh™ Vegetarian Meatballs

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Credit: Mike Holleman, Director of Culinary Development, Indian Harvest, Bemidji, Minn.
The National Culinary Review, September 2013


2 cups water
Salt, as needed
8 oz. Indian Harvest Greenwheat Freekeh
2 T. olive oil
¼ cup chopped shallot
2 T. minced garlic
1½ t. dried oregano
1 t. kosher salt
½ cup chopped Italian parsley
4 eggs
1 cup grated Parmesan
1½ cups panko breadcrumbs
½ cup vegetable stock


1. Bring lightly salted water to a boil. Add greenwheat freekeh. Cover; simmer for 20 minutes. Drain; spread on sheet pan. Chill immediately.

2. In pan, heat olive oil. Add shallot and garlic; saute. Stir in oregano. In large bowl, combine with chilled greenwheat freekeh, kosher salt, parsley, eggs, Parmesan, breadcrumbs and vegetable stock. Mix well. Chill at least 1 hour.

3. Using ¼-cup scoop, form 1½-oz. meatballs, compressing tightly. Bake until lightly browned.


24 meatballs


Main Dish, The National Culinary Review

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