On top of spaghetti, all covered with sauce, if you don’t try our meatless balls, that’s your tummy’s loss!
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 , 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.)