Method

1. Heat a small frying pan over medium heat.
2. Add the canola oil and then the mushrooms, bell peppers, basil, fennel seeds, oregano, and salt.
3. Sauté until the mushrooms are soft.
4. Add the barley and cook while stirring for 1 minute.
5. Add a couple of tablespoons of water and cook, stirring until the water is all absorbed.
6. Keep repeating step 5 until the barley is tender. You will likely use the full cup of water or even a little more.
7. Transfer to a bowl and cool in the fridge for at least 30 minutes.
8. Preheat the oven to 400°F/205°C
9. If your sausage is in the casing, remove the casing.
10. Stir together the Italian sausage, egg, ground flax seed, and mozzarella.
11. Once the barley and veggies have cooled, stir them into the sausage mixture until fully combined.
12. Using a small scoop, form the mixture into meatballs and arrange on a single layer on a baking sheet.
13. Bake for 12 minutes or until an instant-read thermometer inserted into the centre of a meatball reads a minimum of 160°F/71°C
14. Transfer the cooked meatballs to a clean bowl and toss with the marinara sauce to coat.