
(Beth Clifton collage, including photo of meatless balls by recipe tester Paul Dartoid Seigel)
On top of spaghetti, all covered with sauce, if you don’t try our meatless balls, that’s your tummy’s loss!
Serves 6+
Makes 32 balls, 1.25” in diameter
Costs about 10% as much per ball as popular store-bought meatless ball brands!


Mix together well:
1 pound of mashed silken tofu
(other tofu styles may be substituted, but will change the texture)
1/3 cup of flour
1/3 cup of rolled oats
1/3 cup of bread crumbs
1 tablespoon of peanut butter
1 tablespoon of soy sauce
1 tablespoon of mustard
Dried parsley flakes, onion flakes, & Italian seasoning to taste.
(Fresh parsley and a small onion, chopped fine, may be substituted)


Roll into 1.25” balls, roll the balls in flour, & bake at 350º until browned.
Serve with spaghetti & spaghetti sauce, make into a sandwich, or eat in any other way in place of traditional meatballs.
(Beth & Merritt’s Cheap, Quick, & Easy Meatless Balls recipe was inspired by the “Tofu Spaghetti Balls” recipe in Louise Hagler’s Tofu Cookery [1982], but our version takes much less time to make, & her version, fried in oil, tends to be oily/greasy, containing more fat, even if it is vegetable fat.)


(See also Barbecued tofu made easy, Beth & Merritt’s simple summer vegan recipes, and Vegan tacos.)
Coincidentally, I had my favorite “Gronsaksbullar” vegetable balls from IKEA last night. I love these and am always hoping to find something similar that I could make myself. Sharing to social media, with gratitude and anticipation!
Your recipe looks and sounds delicious – and easy! Looking forward to trying it out.
Karen Davis, United Poultry Concerns http://www.upc-online.org