Seitan Meatballs

READY IN: 20mins
Recipe by That is Dr House to you

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...

Top Review by Chef Joey Z.

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.

Ingredients Nutrition

Directions

  1. Preheat oven to 400°F Coat cookie sheet with spray.
  2. Blend seitan in food processor until crumbles.
  3. Add pecans and pulse until combined.
  4. Transfer to bowl and stir in breadcrumbs, parsley, basil, 1 tbsp oil, garlic, braggs and oregano.
  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. Shape into 18 balls. Place on sheet. Brush with remaining olive oil.
  7. Bake 20 minutes. Turn once. You want them crusty and lightly browned.
  8. Add to your favorite tomato sauce and pasta.
  9. Prepare pasta. Top with sauce and then meatballs. Serve.

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