My dad has been trying to find the perfect vegan meatball recipe for years now, and finally the other night we decided to just make our own! He had experimented using tofu in a recipe but after Josh and I experimented with TVP in our crab cakes, we thought it would work great in meatballs too.
We bake these meatballs for 30 minutes in the oven at 400 degrees, turning them every 10 minutes or so. We think this makes them stay together better than if we would have fried them. They stay together better than any other meatball recipe we have tried, too. We made a big pasta dinner at my parent’s house and these Meatballs Italiano were the perfect addition.
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