YIELD: 24 MEATBALLS
2 cups water
salt, as needed
8 oz. greenwheat freekeh
2 Tbsps. olive oil
¼ cup shallot, chopped
2 Tbsps. minced garlic
1 ½ tsps. dried oregano
1 tsp. kosher salt
½ cup chopped Italian parsley
4 eggs
1 cup grated Parmesan
1 ½ cup panko bread crumbs
½ cup vegetable stock
Bring lightly salted water to boil. Add greenwheat freekeh. Cover and simmer for 20 minutes.
Lay freekeh out on a sheet pan. Chill immediately.
In a pan, heat olive oil. Saute shallot and garlic. Stir in oregano.
In a large bowl, combine all ingredients with chilled freekeh wheat. Mix well. Chill for at least 1 hour.
Using a ¼ cup scoop, form 1 ½ oz. meatballs, compressing tightly.
Bake until lightly browned.
Recipe: Indian Harvest Photo: Rob Yuretich