It’s a fact: you need these Meatballs in your life. They’re packed with tofu, walnuts, flaxseed and a whole bunch of other good-for-you ingredients. Use these “meatballs” with pasta, or by them self. We’re sure we just changed meatballs forever!
Prep Time: 15 minutes
Cook Time: 25 to 30 minutes
Yield: 28 pieces
- 53 g / 3/4 cup panko bread crumbs
- 60 ml / 1/4 cup of milk or almond milk, unsweetened
- 16 g / 2 tbsp ground flaxseed
- 90 ml / 6 tbsp water
- 420 g / 2 packages smoked extra firm tofu, cut into pieces
- 67 g / 2/3 cup walnut pieces
- 3 cloves / 3 tsp garlic, minced
- 30 ml / 2 tbsp tomato paste
- 16 g / 2 tbsp cornstarch
- 14 g / 2 tbsp nutritional yeast
- 10 ml / 2 tsp tamari
- 7 ml / 1 1/2 tsp balsamic vinegar
- 3 g / 1 1/2 tsp dried oregano
- 4 g / 1 tsp dried sage
- 1 g / 1 tsp dried basil
- 2 g / 1/4 tsp salt
- 2 g / 1/2 tsp black pepper
- 1 g / 1/4 tsp chili powder
- 28 g / 2 tbsp Crystal margarine
- Preheat oven to 350ºF (175ºC). Line a baking sheet with parchment paper.
- In a bowl, combine panko bread crumbs with milk or unsweetened almond milk. Set aside.
- In a small bowl, whisk together the ground flaxseed with the water. Set aside – it should become slightly gelatinous.
- In the bowl of a food processor, fitted with the metal blade, pulse the pieces of smoked tofu, walnut pieces and minced garlic until it resembles coarse breadcrumbs. Add the panko mixture, flaxseed “eggs” and the remaining ingredients. Process until thoroughly mixed.
- Take the mixture and, using about a heaping tablespoon, form the mixture into balls. Ensure that the balls are firmly packed together.
- In a large skillet, or a frying pan, heat the Crystal margarine on medium-high heat; until bubbling.
- Fry meatballs in two batches, about 3 minutes per side, or until browned.
- Transfer browned meatballs to the parchment-lined baking sheet.
- Place into the preheated oven and bake for 10 to 15 minutes.
- Serve with pasta and a simple tomato sauce, or as a side dish!
- Unsweetened soy or any non-dairy milk can be used in place of regular milk.
- For a gluten-free version of this recipe, use gluten-free bread crumbs in place of the panko.
- For ease, use a small ice cream scoop to portion out even-sized meatballs.