Meatballs with Farro and Rosemary

  • Author: Christine Pittman
  • Prep Time: 12 minutes
  • Cook Time: 18 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: Entrée
  • Method: Baked
  • Cuisine: Italian


These tasty meatballs are made healthier with the addition of farro, a grain. Cook up 1 and 1/2 cups of farro (yielding 3 cups when cooked) the day before. Use half as a side dish for that night and the other half in these meatballs. Find out how to cook farro on the stove top, in the oven and in the slowcooker here.

If you don’t have farro, you can use cooked white or brown rice, barley or wheat berries instead. Once the meatballs are cooked, add them to your favorite warmed up tomato or BBQ sauce and let them simmer there for 10 minutes or so before serving. This recipe yields 30-35 one tablespoon-sized meatballs.


  • 1 and 1/2 cups cooked farro
  • 1 lb. lean ground beef
  • 1 egg
  • 1 tsp. dry rosemary
  • 1/2 tsp. garlic powder
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper


  1. Preheat oven to 450ºF.
  2. In a large bowl combine all ingredients.
  3. Gently form mixture into 1 tablespoon balls and place them on a large rimmed baking sheet.
  4. Bake until cooked through, 18-22 minutes, flipping each meatball over halfway through for more even browning.