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Spaghetti and Freekeh Meatballs
By Chef Tom Fraker

Spaghetti and Freekeh Meatballs


1 pound Spaghetti
Your Favorite Marinara Sauce - To taste
1 6 oz. package Melissa's Freekeh
2 Tablespoons Extra Virgin Olive Oil
1/2 each Melissa’s Perfect Sweet Onion or Hatch Sweet Onions -- diced small
2 cloves Melissa's Peeled Garlic -- minced
2 teaspoons Dried Oregano
1 small bunch Fresh Italian Parsley -- chopped
1 package Melissa's Soy Taco
4 Eggs
1 cup Shredded Parmesan Cheese
1 1/2 cups Panko Breadcrumbs, as needed
Canola Oil


Prepare the spaghetti noodles as directed by the package instructions.

Prepare the Freekeh as directed by the package instructions, spread out on a baking sheet and let cool slightly.

In a saucepan, heat the olive oil and caramelize the sweet onions. Once caramelized, stir in the garlic and remove from the heat.

Set aside to cool slightly. In a large bowl, add the Freekeh, onions and the rest of the ingredients, except for the noodles and marinara.

Mix well to combine. For the mixture into bite-sized meatballs. In a frying pan, heat the canola oil.

Fry the meatballs until browned and heated through. Drain on paper towels.

To serve, toss the spaghetti with heated marinara sauce and top with the meatballs. Serves about 8-10 people.