7 Reviews

I really enjoyed these. I did change a few things. I used all dried herbs. I didn't have fresh. I used about 2 tbsp. instead of the 1/4 cup. I could have used more. I used tamari sauce instead of brags and 3 tbsp. flax seed meal as my egg substitute. It all worked out very well and the meat balls are delicate. I am going to use more herbs next time and maybe add some different spices like chipotle.

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Chef Joey Z. April 16, 2009

These are easy and tasty both hot and cold. The pecans give a really lovely subtle flavour. Used fresh sage, thyme and parsley from garden (pork flavourings as I'm a recent vegan and still remember classic herb/meat pairings), reduced salt soy sauce and 3 tbsp ground flaxseed for egg substitute as suggested by Chef Joey Z. Worked like a dream. Wish I'd also noted his recommendation re water quantities, next time will reduce to 1/2 cup or less. They were a bit wet and quite delicate to handle but formed well; I reshaped a bit when I turned them. Cooked for 10min first side, 15min second side. Sprayed with oil again when I turned them for crispy exterior. I made them for a savoury energy/protein boost (get bored of flapjacks) for an endurance bike ride and they were brilliant! They also freeze well; I look forward to reheating and serving with spaghetti and marinara sauce, am pretty sure my meat eating boyfriend won't be able to tell the difference. GREAT recipe.

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FrannyNX June 30, 2015

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

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Greg W. July 05, 2014

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

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Shannon V. Holmes August 23, 2013

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.

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bobyan May 13, 2010

These "meat"balls are AMAZING! They taste almost exactly like the real thing. I used homemade seitan, Seitan Log. I subbed cashews for the pecans because it's what I happened to have on hand. We are evil meat eaters so I used a real egg instead of the egg sub and water (again, because that's what I had on hand), and it all still turned out excellent. Thank you so much Dr House! We will DEFINITELY make these again!

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Three Kids Make Me Crazy December 29, 2009

These were both easy and delicious. The only wrinkle I encountered was the egg substitute. I did whisk it with water prior to adding to the rest of the mixture, but the meatballs would not hold their shape at all when I tried to form them. Ultimately, I added more bread crumbs and two beaten eggs. I love eating seitan at restaurants, and this was my first time making it at home. I look forward to making it again!

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ladybug810 November 22, 2009
Seitan Meatballs