This recipe is my default for Holiday gatherings and potlucks when I can't think of anything spectacularly creative; and I really don't know why I ever bother with anything else - they're always a hit. Covered with BBQ sauce, sweet-and-sour sauce or gravy, these No-Meat Balls are usually finished before the turkey!
Getting the consistency right can be tricky at first, but once you get it, these are SO easy to whip up! (Sorry for the sad little picture, I always forget to take one when I have a whole pan finished and ready to go!)
1 cup firm tofu, mashed
½ cup wheat germ
¼ cup fresh parsley, chopped
2 Tbsp. plant milk mixed with 2 Tbsp. flax and whizzed in Food Processor
2 Tbsp. nutritional yeast
2 tsp. onion powder
1 tsp. garlic powder
1 tsp. salt
¼ tsp. black pepper
¼ tsp. each - oregano and sage
2 Tbsp. olive oil
1 Tbsp. soy sauce
Preheat oven to 350°F. Mix all ingredients together in a medium bowl. Squish mixture together with your hands or a potato masher. If it's too dry and doesn't stick together, add a bit more liquid, if too moist, add some breadcrumbs or gluten flour.
When you've gotten the mixture into a "roll-able" consistency, form into small balls.
Place on a greased cookie sheet. Spray or mist a bit of oil over the top of the balls for a more crispy texture.
Bake for 30 minutes until browned and firm.
Line up the meatballs in a 9 X 13 casserole dish. Pour sauce of your choice over meatballs - marinara, gravy, sweet-n-sour or BBQ sauce. Warm in oven to let sauce thicken a bit, and serve.