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    You are in: Home / Recipes / Seitan Meatballs Recipe
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    Seitan Meatballs

    Seitan Meatballs. Photo by Chef Joey Z.

    1/2 Photos of Seitan Meatballs

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    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    0 mins

    20 mins

    That is Dr House to you's Note:

    Vegetarian Times 2007. Note the recipe directions called for 2 tbsp oil. I have no clue where the 3rd came from in the ingredients but use one for the mix and the spare if you need it when you baste the meatballs before baking. I dedicate this to Pot Scrubber and he will understand why...

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 400°F Coat cookie sheet with spray.
    2. 2
      Blend seitan in food processor until crumbles.
    3. 3
      Add pecans and pulse until combined.
    4. 4
      Transfer to bowl and stir in breadcrumbs, parsley, basil, 1 tbsp oil, garlic, braggs and oregano.
    5. 5
      Whisk egg replacer with water until frothy. Then fold into mix. No YOU cannot add the powder to the seitan mix and then add the water. {someone was going to ask.}.
    6. 6
      Shape into 18 balls. Place on sheet. Brush with remaining olive oil.
    7. 7
      Bake 20 minutes. Turn once. You want them crusty and lightly browned.
    8. 8
      Add to your favorite tomato sauce and pasta.
    9. 9
      Prepare pasta. Top with sauce and then meatballs. Serve.

    Ratings & Reviews:

    • on July 05, 2014

      35

      They recipe is great tasting. I too had trouble with binding seitan. Using ener-g egg substitute. Will try thicker binder solution next time.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 23, 2013

      55

      Very flavorful meetballs, the only thing I can say bad about them is that they were too crisp but that was my fault as I forgot to pick up a pastry brush to brush on the oil as stated in the recipe. I served these over whole wheat Barilla penne pasta with this simple sauce http://joannagoddard.blogspot.com/2012/03/best-spaghetti-sauce-youll-ever-have.html#more<br/>I am a vegetarian, not a vegan so I used one egg instead of egg replacer and water. This recipe is a keeper, and I used homemade seitan in this recipe too, this recipe http://www.cookstr.com/recipes/seitan-from-scratch

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 13, 2010

      55

      This could fool many eaters into believing that they're real meatballs. I used a real egg and added Parmesan cheese but left out the Braggs liquid aminos. I'm a meat eater just trying to cut down not eliminate meat.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Seitan Meatballs

    Serving Size: 1 (59 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 159.1
     
    Calories from Fat 123
    77%
    Total Fat 13.7 g
    21%
    Saturated Fat 1.6 g
    8%
    Cholesterol 0.0 mg
    0%
    Sodium 63.4 mg
    2%
    Total Carbohydrate 8.0 g
    2%
    Dietary Fiber 1.4 g
    5%
    Sugars 0.9 g
    3%
    Protein 2.1 g
    4%

    The following items or measurements are not included:

    seitan

    Braggs liquid aminos

    powdered egg substitute

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