Beth & Merritt’s Cheap,  Quick & Easy Meatless Balls

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.)

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