Freekeh MARINARA Meatballs

Prep Time: 20 minutes | Cook Time: 30 minutes

Total Time: 50 minutes

INGREDIENTS

Meatballs:

  • 2 cups cooked Freekeh

  • 1 small onion, finely diced

  • 1 egg, slightly beaten

  • 1/4 cup water or broth

  • 1 large garlic clove, minced

  • 1 lb lean ground beef or ground turkey

  • 2 tablespoons rolled oats or oatmeal flakes

  • 4 tablespoons almond flour or whole wheat flour

  • 1 tablespoon oregano

  • 1/3 cup basil, finely chopped

  • 1/4 cup Parmesan or Pecorino Romano cheese, grated

  • 1/8 teaspoon crushed red pepper or freshly ground pepper

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon Worcestershire sauce

  • A dash of sea salt of Himalayan pink salt

  • 1 (24 ounce) jarred marinara sauce (to use in the Instant Pot)

Oven Instructions:

  1. Preheat oven to 400°F 

  2. In a large bowl, mix all meatball ingredients together using your clean hands.  

  3. Pinch off about a 4 tablespoon portion of meat mixture and gently roll between your hands to form a ball. Continue rolling meatballs placing them on a plater until all the meat mixture is used. Wash your hands thoroughly. 

  4. Assemble the meatballs spaced slightly apart on a baking sheet. Bake at 400°F for 25 to 30 minutes. Flip meatballs after 10 minutes. The meatballs are done when the outsides are browned, and when they read 165°F in the middle on an instant read thermometer and serve.

  5. Meatballs can be refrigerated for up to 3 days or frozen for 6 months.

Instant Pot Instructions:

  1. In a large bowl, mix all meatball ingredients together using your clean hands.

  2. Pinch off about a 4 tablespoon portion of meat mixture and gently roll between your hands to form a ball. Continue rolling meatballs placing them on a platter. Wash your hands thoroughly. 

  3. Pour the marinara sauce into the Instant Pot. Drop the meatballs in a clockwise direction so they are in an even layer, then fill the center and start again with a second layer if necessary until you run out of meatballs. 

  4. Place lid on Instant Pot and switch valve to "sealing". Press "Manual" and set to high pressure using the "adjust" button. This will take 10-12 minutes. Use the +/- to set the Instant Pot to 7 minutes. 

  5. When time is up, allow to slow release for 5 minutes. Then turn off the Instant Pot and do the quick release very carefully letting the steam release and open the lid. When removing the lid, lift it so its a shield in front of you as the steam releases. 

  6. Meatballs can be refrigerated for up to 3 days or frozen for 6 months. 

Meal Prep Ideas: 

  1. Meatballs served over zucchini noodles with tomato sauce on top and basil.                                                

  2. Meatballs on a roll with tomato sauce and melted mozzarella cheese. 

  3. Serve over a salad or with a side salad.                                                              

  4. Served over Banza pasta with tomato sauce and garnished with basil.                                                         

  5. Make some smaller meatballs  3/4-1" to serve as an appetizer with pretty frilled toothpicks.