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

(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!

(Beth Clifton photo)

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)

(Paul Dartoid Seigel photo)

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.)

Beth & Merritt Clifton

(See also Barbecued tofu made easy,  Beth & Merritt’s simple summer vegan recipes,  and Vegan tacos.)

 Please help us continue speaking truth to power: 

https://www.animals24-7.org/donate/