These tasty meatballs are made healthier with the addition of farro, a grain. Cook up 1 and ½ cups of farro (yielding 3 cups when cooked) the day before. Use half in as a side dish for that night and the other half in these meatballs. Find out how to cook farro on the stovetop, 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.